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@...