"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marinated Veggie Salad Recipe

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This recipe for Marinated Veggie Salad, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Kleinman
Added: Monday, September 1, 2008


2/3 c brown sugar
1 1/3 c canola oil
1 1/3 c tarragon vinegar
salt and pepper
couple dashes of Tabasco sauce

2 green bell peppers
2 cans green beans
4 tomatoes (don't marinate)
1/2 slice purple onion
4 cans Mexicorn
4 sliced cucumbers
2 cans artichoke hearts

Combine ingredients for the dressing. (I prefer to use less dressing and only add 2/3 c of oil and of vinegar) Mix the salad ingredients then add dressing. Put the tomatoes in last so they don't get soggy




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