Marinated fresh vegetable medley
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Red Wine Vinegar |
| 3 | tablespoons | Fresh Lemon Juice |
| 1 | tablespoon | Fresh Chives; minced |
| 1½ | teaspoon | Dry Mustard |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Ground Black Pepper |
| ⅓ | cup | Virgin Olive Oil |
| 1½ | cup | Mushrooms; thinly sliced |
| 1½ | cup | Cherry Tomatoes; halved |
| 1½ | cup | Zucchini; thinly sliced |
| 1½ | cup | Carrots; thinly sliced |
| 1½ | cup | Green Onions; thinly sliced |
| 1½ | cup | Green Bell Pepper; thinly sliced |
| 1½ | cup | Broccoli Florets |
| 1½ | cup | Cauliflower Florets |
| ½ | cup | Sunflower Seeds; shelled |
| ½ | cup | Parmesan Cheese |
Directions
In a small bowl, combine red wine vinegar, lemon juice, chives, mustard, salt and black pepper; mix well. With a wire whisk, blend in olive oil. Combine vegetables, sunflower seeds and Parmesan cheese in a salad bowl and marinate vegetables in refrigerator 8 hours or overnight.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA