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Marinated Vegetable Salad |
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Serves: 6
Print this Recipe
2 cups cauliflower flowerets, raw or parboiled
2 zucchini medium, thinly sliced
1 9-ounce package frozen green beans cooked and drained
1/4 pound mushrooms fresh, cut into quarters
2 red onions large, thinly sliced and separated into rings
1 cup cherry tomatoes whole or halved
Herb Marinade or Sweet-Sour Marinade (see below)
Herb Marinade:
1/2 cup olive oil or vegetable oil
1/4 cup white vinegar
1 teaspoon dijon style mustard
1/2 teaspoon oregano
1/2 teaspoon salt
1/ 8 teaspoon black pepper freshly ground
* See note below.
1/2 cup cider vinegar
1/3 cup sugar
1/3 cup vegetable oil
3/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 garlic small, crushed (optional)
* See note below.
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* Combine ingredients in a small bowl; beat well with a wire whisk. To store, cover and refrigerate. Sweet-Sour Marinade: * Combine ingredients in a small bowl; beat well with a wire whisk. To store, cover and refrigerate. Remove optional garlic before serving. In a large bowl, combine all vegetables. Pour marinade over vegetables; toss. Cover and refrigerate 1 to 2 hours. Drain and serve cold.
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