Marinated Vegetables

[Guest guest]

Marinated Vegetables

 

A colorful dish that's easy to prepare and always

welcome at a potluck or hot-weather picnic.

It will keep for several days in the refrigerator.

 

Ingredients:

1/2 head cauliflower, in small pieces

2 cups bite-size broccoli florets and stems

2 carrots, sliced

2 celery stalks, sliced 1 inch thick

1 small onion, sliced

1 green bell pepper, cubed

3/4 to 1 cup stuffed green olives

or pitted black olives, drained

3/4 cup white or wine vinegar

1/2 cup salad oil

2 tablespoons white sugar

1 teaspoon salt

1/2 teaspoon pepper

1/2 to 1 teaspoon dried oregano

or mixed salad herbs

1/4 cup water

 

Directions:

Bring a large pot of water to a boil.

Add the cauliflower and broccoli

and blanch for 1 minute.

Drain, then immediately plunge

into cold water to stop the cooking.

Drain well.

In a large salad bowl, combine all the vegetables

with the olives.

In a small bowl or jar, mix together the vinegar,

oil, sugar, salt, pepper, herbs, and water.

Mix well.

Pour over the vegetables.

Cover the bowl and refrigerate for 8 to 24 hours

before serving.

Yield: 8 to 12 servings

 

 

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There's A Blessin' In Pressin'....On The Upward Way!