Yield: 25 Servings
| Measure | Ingredient |
|---|---|
| 14 ounces | Bottled baby corn on the |
| Cob | |
| 14 ounces | Canned artichoke hearts -- |
| Drained and halved | |
| 12 ounces | Bottled baby whole carrots |
| Drained | |
| 9 ounces | Bottled whole mushrooms -- |
| Drained | |
| 1⅓ cup | Apple cider vinegar |
| ⅔ cup | Vegetable oil |
| ½ cup | Sugar |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1½ cup | Green bell pepper finely chopped |
| 1 cup | Purple onion finely chopped |
| 4 ounces | Pimiento,drained,diced |
| Lettuce leaves | |
| Wooden picks |
Place corn, artichoke hearts, carrots and mushrooms into seperate zip-top bags or shallow glass dishes.
Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight.
Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks.
From: Southern Living "Home For the Holidays", 1995 From the recipe files of suzy@...