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Cook'n with Betty Crocker 
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Marinated Vegetable Salad Bowl |
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Serves: 10 Print this RecipeMarinade: 1 3/4 cups vegetable oil 1/2 cup cider vinegar 1/2 cup sugar 1 teaspoon dry mustard 2 cloves garlic minced 2 teaspoons salt Freshly ground pepper to taste Salad: 1 8 1/2-ounce can lima beans drained 1 8-ounce can green beans cut, drained 1 8-ounce can kidney beans drained 1 sweet onion medium, sliced and separated into rings 1/2 cup green bell peppers chopped 2 cups cucumbers thinly sliced 2 cups carrots pared and thinly sliced 1/2 cup celery chopped 2 cups mushrooms fresh, washed and thinly sliced 2 cups cauliflower sliced Lettuce, washed and crisped Combine marinade ingredients in blender or food processor and process until well blended. Combine salad ingredients except lettuce in a large bowl; toss. Pour marinade over vegetables and toss until well coated. Marinate covered in refrigerator for 24 hours. Just before serving, drain. Place marinated vegetables into lettuce-lined bowl. Note: Any leftovers will keep in the refrigerator for 3 to 4 days. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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