Marinated Vegetables

Ingredients:

l pound fresh mushroom caps
1 small head cauliftower 1 head broccoli
½ pound baby carrots
1/1pound whole green beans 2 small cucumber or fresb zucchini
1 pint cherry tomatoes
3 ·ks celery Fresh parsley Snow Peas Asparagus

Instructions:

Wash vegetables thorough) B . flowerets. Peel baby reak cauliflower and broccoli int removeends of beans p . small 24 ar-boJJ In wel) l’IHHCO water the har, ‘ uer vegetables fo, r · und cool by plungin ·, approximate1y 5 minutes. Dr cPelery chunks and gf ·ihnto cold water Dram weII .A dd ·diagonally our over vegetablersesandmush. room. C_’aps. prepareMa·nnad e Dressi hoursminimum. Add chechill, strnng occasionally, over night o hour before serv· Pl y tomatoes and cucumber slices abou mg. ace 1n a 1, rg tI bo . serve with tooth ick, . a_e cryS a w1 or serving dish a to 25. p s. Garnish With chopped fresh parsley. Serves Marinade Dressing: i;., cup finely grated onion clove garlic crushed l 1/2 cups salad oil (half olive oil) /2 cup wine vinegar 2 This sugar salt Fresh ground white peppercorn I tsp. dried oregano 1 tsp. dried basil This chopped parsley

Notes:

This great recipe can be used as a salad, side dish or as appetizer. The Marinade Dressing can be used as an excellent dressi on almost anysalad. Boil salted water for 5 minutes before adding t green vegetables and they will stay green.

Servings Yield:

serve with tooth ick,