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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California Ingredients:
1/2 cup red wine vinegar |
1/3 cup canola oil |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon sugar, optional |
1/2 pint cherry tomatoes, halved |
1 small cucumber, peeled and thinly sliced |
1 small green pepper, julienned |
1 small red onion, sliced into rings |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil |
Directions:
1. In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour. Yield: 4-6 servings.
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