Marinated Vegetable Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. Rita Wagers, Emporia, Kansas Ingredients:
3 cups fresh broccoli florets |
2 cups fresh cauliflowerets |
1-1/2 cups fresh baby carrots |
2 celery ribs, cut into 1/2-inch pieces |
1 medium zucchini, sliced |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1 can (6 ounces) pitted ripe olives, drained |
1 jar (4-1/2 ounces) whole mushrooms, drained |
dressing: |
3/4 cup vegetable oil |
1/3 cup cider vinegar |
1 teaspoon garlic salt |
3/4 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon lemon-pepper seasoning |
Directions:
1. In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.
2. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Yield: 14 servings.
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