Yield: 7 Servings
|⅓ cup||Salad oil|
|⅓ cup||Cider vinegar|
|2 tablespoons||Green pepper; finely chopped|
|1 tablespoon||Parsley; chopped|
|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, .