Marinated vegetables #1

Yield: 7 Servings

Measure 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

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, .

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