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Vegetable Appetizer Salad Recipe

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This recipe for Vegetable Appetizer Salad is from Pfeiffer Pfamily Cookbook 2011, 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:  
8 oz. fresh green beans, leave whole
2-3 small zucchini, cut into thin slices
1 small cauliflower, separate into flowerets
1/2 cup olive or salad oil
1/2 cup lemon juice
1 tsp. salt
1/2 tsp. sugar
1/2 tsp dried oregano leaves
1 clove garlic, finely chopped
Lettuce leaves
1 small onion, sliced and separated into rings
Cherry tomatoes cut into halves
Directions:
Directions:
Blanch vegetables in boiling water for 1-2 minutes, then dip in ice water and drain.
DRESSING: Mix together oil, lemon juice, salt, sugar, oregano leaves, and garlic in a bowl.
Place vegetables in a covered container, and toss with dressing. Refrigerate all day or overnight, shaking to toss and coat the vegetables well. When ready to serve, line a serving plate with lettuce leaves, add the marinated vegetables. Top with onion rings, and garnish with cherry tomatoes and ripe olives. Use the oily marinade for the dressing, or add your own Italian dressing.
Personal Notes:
Personal Notes:
Uncle Bill Rainey made this for me with just zucchini, and I loved it.

 

 

 

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