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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad is from Sharon's Cookbook Project, 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 large head broccoli -- 4 “ piece, small pieces
4 stalks celery -- didn’t use celery, had Brussel sprouts 6-8 cut in 1/4 pieces
4 large carrots -- 1 large carrot 1/2” thick
2 red pepper -- 1 red pepper nice sizes
1 bunch green onion -- 2-3 onions, 3/4 inch
8 oz can black olives -- 1/c can, cut in half
16 oz garbanzo beans, drained, rinsed -- 1/2 can remove the skins
Wine Vinegar Dressing
1 1/2 c red wine vinegar -- 1/2 c
1 1/2 c water -- 1/2 c
1/2 c vegetable oil -- 1/4 - veg oil
4 T sugar -- 2-3 T sugar
2 t dry oregano -- fresh oregano
1 t dry basils -- fresh basil
1/2 c chopped parsley -- fresh parsley
2 t salt -- 3/4 t salt
1/4 t pepper -- 1/8 t pepper
Directions:
Directions:
Prepare Dressing, set aside. Separate broccoli in small flowers. Cut celery, Brussel Sprouts , carrots in ½ inch pieces. Steam carrots for 2 minutes, add celery for 1 minutes, broccoli for last minute, until still crisp. Steam at least this timing. Flash cool in ice cubes in cold water.
Stir onions, olives and beans. Cover with dressing over night in refrigerator. Drain before serving,
Number Of Servings:
Number Of Servings:
12 or 4-6
Personal Notes:
Personal Notes:
Cookery for Entertaining 4/2011, 4-6 servings 5/24
Can be kept up to 2 weeks.
Good not too oiling, Larry was ok with it. I liked. Bright color

 

 

 

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