Marrianne's marinated salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Ripe; pitted olives, drained |
| 6 | Carrots; sliced | |
| 2 | Bell peppers; sliced | |
| 1 | pack | (12-oz) fresh mushrooms; sliced -or- |
| 2 | cans | Button mushrooms; slices |
| 1 | Head cauliflower; broken | |
| 1 | Bunch celery; sliced | |
| 1 | Jar cocktail onions; drained | |
| ½ | cup | Salad oil |
| ½ | cup | Olive oil |
| 2 | Cloves garlic; pressed | |
| 2 | cups | Granulated sugar |
| 2 | tablespoons | Dry mustard |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Oregano |
| 2 | cups | Red wine vinegar |
| Red wine; to taste | ||
| Pepper to taste | ||
Directions
Heat the marinade to dissolve sugar; pour over raw vegetables; refrigerate at least 24 hours before serving. Serves 8-10.
ARKANSAS TODAY, CHANNEL 11, KTHV 11/28/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .