Yield: 1 Servings
|½ \N||Head cauliflower, broken into small bite size pieces|
|2 \N||Celery stalks cut into 1/2 pieces|
|2 \N||Green peppers, cut into strips|
|1 can||Artichoke hearts, NOT the kind in oil|
|1 cup||Black olives|
|1 cup||Green olives|
|¾ cup||Red wine tarragon vinegar|
|½ cup||Olive oil|
1. Put all the ingredients for the marinade in a jar with a lid and shake well.
2. Steam all the vegis for a couple of minutes - still crisp.
3. Mix all ingredients and chill over nights. Stir occasionally. I put all the stuff in a extra large plastic container and give the container a good shake.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 10 Jan 97 From: jm22@...
Date: Fri, 10 Jan 1997 18:40:47 +0000