"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Confetti Vegetable Salad Recipe

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This recipe for Confetti Vegetable Salad, by , is from The Vintage Petroleum Inc. Final Page Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Meers
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Black olives cut in half,
Green olives with pimentos cut in half,
Garbanzo beans,
Kidney beans,
Red, green & yellow bell peppers diced,
Parsley chopped,
Garlic minced,
Artichoke hearts quartered,
Celery cut diagonally,
Button mushrooms cut in half,
Red onions sliced thin,
Green onions cut diagonally,
Firm cherry tomatoes cut in half,
Cucumber sliced

Directions:
Directions:
Use your favorite vinaigrette salad dressing

Make the night before or early in the morning for better marinating

I use extra garlic and balsamic vinegar in mine

You adjust how much of each vegetable according
to how many people you will serve.

Use only firm vegetables and it will last a few days if you have any left

Line bowl with fancy lettuce for better presentation

 

 

 

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