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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad is from Blending of Family Traditions, 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:  
2 9-ounce pkg. frozen green beans (thawed)
1 small can pitted ripe olives (drained)
1 8 ounce jar button mushrooms (drained)
1 Bunch green onions (sliced)
1 can artichoke hearts in water (drained & cut into bite size pieces)
4 ounces diced pimento (drained)
8 ounced cherry tomatoes (halved)
1 can hearts of palm (drained & cut into 1/2 inch pieces)
Catalina salad dressing.
Directions:
Directions:
In the morning, combine all ingredients and toss in enough Catalina Dressing. Regrigerate until serving time. Toss again before serving (optional: add some crumbled blue or feta cheese if you like)
Personal Notes:
Personal Notes:
A colorful and tasty make ahead salad sure to please.

 

 

 

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