Rainbow vegetable tray
25 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...