Blushing antipasto
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Can of V-8 juice |
| ¼ | cup | Salad oil |
| 2 | tablespoons | Vinegar |
| 6 | ounces | Pkg Italian Dressing mix |
| 2 | cups | Cauliflowerets |
| 2 | cups | Sliced fresh mushrooms |
| 1 | cup | Sliced carrots |
| 1 | cup | Sliced green pepper |
| 1 | cup | Sliced cucumber |
Directions
To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad dressing mix; shake well. In bowl, combine vegetables; Pour marinade over all. Marinate in refrigerator for at least 4 hours, stirring occasionally.*
NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms and cucumbers until a few hours before serving --- they will go limp instead of remaining crisp. The balance can be combined and marinated up to a couple of days ahead of serving in the refrigerator.
* I have found it works best if you marinate in a tightly covered bowl. Then when you are in the kitchen and think about it, you can just turn it upside down, shake it a bit, and put it back in the frig instead of stirring it.