Tasty Marinated Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 25 |
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Marinated Vegetable Salad is from Rachael Montague of Sebastopol, California. When my family went to visit my grandmother in Nebraska, she made easy-to-prepare dishes while we were there. One of them was this colorful salad. It was such a hit, I asked for the recipe before I left. Ingredients:
2 cups sugar |
1-3/4 cups cider vinegar |
1/4 cup vegetable oil |
1 tablespoon salt |
1 small head cauliflower, broken into florets |
3 medium carrots, grated |
2 celery ribs, thinly sliced |
1 green pepper, chopped |
1 medium onion, chopped |
2 cans (7 ounces each) white or shoepeg corn, drained |
1 can (14-1/2 ounces) french-style green beans, drained |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained and halved |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
Directions:
1. In a saucepan, combine the sugar, vinegar, oil and salt. Bring to a boil. Remove from the heat; cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing; toss to coat. Cover and chill for at least 2 hours. Serve with a slotted spoon. Yield: 25 servings.
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