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This recipe for MARINATED FALL VEGETABLE SALAD, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


1 1/4 cups extra-virgin olive oil
1. medium-size onion, chopped
2 teaspoons salt
teaspoon ground cumin
teaspoon paprika
teaspoon black pepper
teaspoon cayenne pepper
teaspoon ground turmeric
2 cinnamon sticks

2 white turnips (1/2 pound total), peeled, cut in -inch half-moons
head cauliflower (about pound), cored and cut Into flowerets
head broccoli (about pound), cut Into flowerets
2 large carrots, peeled and cut into -Inch thick slices
1 sweet green pepper, cut Into -inch-wide slices
1 sweet yellow pepper, cut into -inch-wide slices
1 sweet orange pepper, cut into -inch-wide slices
red onion, cut in -inch-thick rings
1 bunch radishes, each cut in half 4 cloves garlic, peeled and crushed Rind of 2 lemons in thin strips Juice of 2 lemons (about cup)

1. Bring large pot of water to a boil.
2. Marinade: In saucepan, combine oil, onion, salt, cumin, paprika, black pepper, cayenne, turmeric and cinnamon sticks. Simmer 5 minutes, stirring occasionally.
3. Salad: To boiling water, add turnips, cauliflower, broccoli, carrots; boil 3 minutes. Drain; rinse under cold water to stop cooking; drain.
4. In large bowl, combine cooked vegetables with sweet peppers, onion, radishes, garlic, lemon rind and juice. Pour hot marinade over vegetables; stir to coat. Cover; refrigerate 24 to 48 hours; stir occasionally. Serve at room temperature.

Number Of Servings:
Number Of Servings:




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