This recipe for Mixed Vegetable Marinade, by Billie Lundberg, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 medium cauliflower, cut up 4 medium carrots, pared and cut into 2 inch strips 1 (1 lb.) can wax beans, drained 1 (1 lb.) can whole green beans, drained 1c. sliced celery 1 medium onion sliced 1 (8 oz.) bottle regular Italian salad dressing 12 medium ripe olives, pitted
Cook cauliflower and carrots in boiling salted water in Dutch oven for 5 min. or until tender-crisp. Drain. Plunge into ice water; drain well. Combine cooled vegetables with remaining ingredients in bowl. Toss gently to mix. Cover; refrigerate overnight. Can be stored up to 5 days. Makes 10 servings.
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