Marinated summer salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cauliflower flowerets |
| 1 | cup | Carrots; thinly sliced |
| 1 | cup | Fresh mushrooms; sliced |
| 1 | cup | Brussels sprouts; sliced |
| 1 | cup | Yellow squash; thinly sliced |
| 1 | cup | Broccoli flowerets |
| 1½ | cup | Zucchini; thinly sliced |
| ¾ | cup | Lemon juice |
| ¾ | cup | Vegetable oil |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | To 1-1/2 ts dried whole oregano |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Radishes; thinly sliced |
Directions
MARINADE
Combine first 7 ingredients in a large shallow container. Combine remaining ingredients except radishes, mixing well. Pour marinade over vegetables, and toss salad lightly.
Cover and chill at least 12 hours or overnight, stirring occasionally. Stir in radishes just before serving. Yield: 10 to 12 servings.
Recipe from Mrs. Carl Ramay of Colorado in July, 1981"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 07-06-95