Marinated vegetables #1
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Salad oil |
| ⅓ | cup | Cider vinegar |
| 2 | tablespoons | Green pepper; finely chopped |
| 1 | tablespoon | Parsley; chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| ⅛ | teaspoon | Pepper |
| 3 | cups | Cauliflower florets; - cooked tender-cris |
| 15 | ounces | Canned garbanzo beans; - heated; drained |
| 2 | cups | Cucumber; unpared, sliced |
| 1 | cup | Carrots; cut in thin strips |
Directions
From: kmeade@... (The Meades)
Date: Thu, 4 Jul 1996 12:06:18 -0400 Place oil, vinegar, green pepper, parsley, salt, and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Mix occasionally. For optimum eating quality, use within a few days.
Calories per ½ cup serving: About 75 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
MC-Recipe Digest V1 #139
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .