Marinated summer salad

Yield: 10 servings

Measure 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


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

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