Marinated Vegetables

by Kathleen Morrison

Servings: 7 cups

INGREDIENTS

1/3 cup salad oil
1/3 cup cider vinegar
2 tbsp. green pepper, finely chopped
1 tbsp. parsley, chopped
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
3 cups cauliflower florets, cooked tender-crisp
1 can (15 oz.) garbanzo beans, heated and drained 2 cups cucumber, unpared, sliced
1 cup carrots, cut in thin strips

INSTRUCTIONS

Place oil, vinegar, green pepper, parsley, salt, and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Mix occasionally.

CHEF COMMENTS

For optimum eating quality, use within a few days.

Tagged: sidedishes, vegetablesmixes add tags

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