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, .

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