Marinated vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Parsley |
Directions
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