[recipe] Marinated Vegetable Salad

[Guest guest]

This salad is wonderfully colorful. Slightly cooking the

carrots seems to help them absorb the marinade better...

but be careful not to over-cook because you still want them

to crunch.

This would be great served over couscous or

stuffed into pita pockets.

 

Marinated Vegetable Salad

 

1/4 cup red wine vinegar

1 1/2 cups cocktail vegetable juice

1 Tbs. honey [or agave nectar]

1 tsp. Dijon mustard

1/2 tsp. dried dill weed

2 cups diagonally sliced carrots, cooked tender-crisp

1 cup green bell pepper, cut into rings

1 cup diagonally sliced asparagus, cooked tender-crisp

1 cup sliced radishes

1 cup sliced red onions

 

At least 8 hours before serving: In a large bowl, mix

vinegar, vegetable juice, honey, mustard and dill.

Add pre-cooked and raw vegetables to marinade, stir,

cover and refrigerate for at least 8 hours. Stir occasionally.

Yield: 8 servings

 

~ pt ~

 

Perhaps love is like a resting place

A shelter from the storm

It exists to give you comfort

It is there to keep you warm

And in those times of trouble

When you are most alone

The memory of love

Will bring you home.

~ John Denver