Marinated vegetable salad

Yield: 1 servings

Measure 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
\N \N Few broccoli florets
\N \N Few cauliflower florets
½ cup Kernel corn (frozen or canned)
\N \N Tomato, cut into small wedges
\N \N Black olives, cut in half
\N \N Feta cheese, crumbled
½ cup Olive oil
¼ cup White vinegar
1 teaspoon Minced garlic
½ teaspoon Sweet basil
½ teaspoon Parsley

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

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