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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Very Veggie Salad-Recipe/Day #294 Recipe

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This recipe for Very Veggie Salad-Recipe/Day #294 is from Military Friends 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 large broccoli, chopped
1 large head cauliflower, chopped
½ sweet onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
6 radishes, sliced
3 carrots, sliced
½ lb fresh mushrooms, sliced
1 small can black olives, sliced
½ cup white vinegar
½ cup tarragon vinegar
1 ½ cups extra virgin olive oil
1 Tbsp sugar or Splenda
1 Tbsp dill weed
1 Tbsp garlic salt
salt and pepper, to taste
Directions:
Directions:
Combine first 7 ingredients, through black olives, in a large bowl; set aside.

Combine both vinegars, extra virgin olive oil, sugar, dill weed, garlic salt, salt, pepper; shake well. Pour over veggies, cover and refrigerate overnight.

Can serve over grilled chicken or fish. Grate Parmesan cheese on top to serve.

NOTE: I actually did a Tom on this one. I saw a recipe that I like some of the things in it and added other things that I thought sounded good to me.

 

 

 

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