Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Salad oil |
| ½ cup | White vinegar |
| 1 tablespoon | Dijon mustard |
| 2 tablespoons | Fresh oregano |
| 2 teaspoons | Salt (or to taste) |
| 1 teaspoon | Black pepper (or to taste) |
| 1 cup | Broccoli florts; cooked al dente |
| 1 cup | Cauliflower florets; cooked al dente |
| 1 \N | Red bell pepper; seeded, julienned |
| 1 \N | Green bell pepper; seeded, julienned |
| 1 cup | Carrots; sliced, cooked al dente |
| 1 small | Yellow onion; julienned |
| 1 small | Red onion; julienned |
| 1 cup | Baby corn |
| 1 cup | Pickled Jalapeno chiles (whole); drained and reserve juice |
| 1 cup | Pickled Jalapeno chiles (sliced); drained and reserve juice |
In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes.
Place the vegetables and vinaigrette and mix together until well coated.
Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups.
Michael Bowers <mikeb@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .