"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

MARINATED FALL VEGETABLE SALAD Recipe

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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.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
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

Salad:
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)

Directions:
Directions:
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:
12

 

 

 

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