Yield: 1 servings
|1 large||Green pepper, cut into bite sized chunks|
|1 medium||Sweet red pepper, chunked|
|1 medium||Yellow pepper, chunked|
|1 medium||Orange pepper, chunked|
|2 eaches||Carrots, peeled and grated|
|Few broccoli florets|
|Few cauliflower florets|
|½ cup||Kernel corn (frozen or canned)|
|Tomato, cut into small wedges|
|Black olives, cut in half|
|Feta cheese, crumbled|
|½ cup||Olive oil|
|¼ cup||White vinegar|
|1 teaspoon||Minced garlic|
|½ teaspoon||Sweet basil|
Prepare all the vegetables. Place in a container with a lid that will seal. Mix thoroughly. Prepare dressing ingredients, and drizzle over top of vegetables. Seal. Store in fridge. Every 3-5 hours, turn container over to allow the dressing to coat all vegetables.
Better flavour develops if you make the salad the day before serving.
Origin: Sharon Stevens Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-09-94