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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mary Trump's Vegetable Bouquet Recipe

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This recipe for Mary Trump's Vegetable Bouquet is from Kelly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. can cut green beans, drained
1 lb. can red kidney beans, drained
1 7oz. can pitted black olives, drained
1 7 oz. whole mushrooms, drained
1 4oz. jar diced pimento, drained
1 15oz can Artichoke hearts, well drained
1-1/2 c. diagonally sliced celery
1 med. onion thinly slices
DRESSING:
1/4 c. tarragon vinegar (or rice vinegar w/ 1/2 tsp. tarragon
1tsp. salt
1 tbsp. sugar
1 tbsp fine herbs
1/4 tbsp Tabasco
1/2 c. light olive oil (or) salad oil
TOPPING
1/4 c. chopped parsley and 2 tbsp capers
Directions:
Directions:
Combine drained vegetables, celery & onion. For DRESSING, measure vinegar into a container - add next 3 ingredients, stir until dissolved. Add the remainder - stir or shake until blended.
Pour over vegetables & chill overnight. Turn into a serving bowl & sprinkle with parsley and capers
Number Of Servings:
Number Of Servings:
30, 1/2 c. servings
Personal Notes:
Personal Notes:
Mary Trump was my mom-in-law, and a wonderful cook! She wrote this in 1967.

 

 

 

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