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SNAPPY MARINATED SALAD Recipe

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This recipe for SNAPPY MARINATED SALAD, by , is from Holiday recipes for a cause, 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!

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Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Salad:

2 cups sugar snap peas, halved
2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer)
3 tablespoons Dried Cranberries
1/3 cup baby carrots, cut into thin rings (about 810 small carrots)
1/2 small purple onion, quartered and sliced
2 tablespoons pine nuts

Marinade:

4 teaspoons vinegar
1 and 1/2 teaspoons mustard
2 tablespoons brown sugar
1 tablespoon oil
1 and 1/2 tablespoons hot water
1/8 teaspoon salt

Directions:
Directions:
Combine salad ingredients. In a separate bowl, combine marinade ingredients, mixing well. Pour over vegetables and stir to coat. Refrigerate at least 2 hours before serving.

 

 

 

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