Rainbow vegetable tray

25 Servings

Quantity Ingredient
14 ounces Bottled baby corn on the
\N \N Cob
14 ounces Canned artichoke hearts --
\N \N Drained and halved
12 ounces Bottled baby whole carrots
\N \N Drained
9 ounces Bottled whole mushrooms --
\N \N 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
\N \N Lettuce leaves
\N \N 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@...

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