MARINATED VEGETABLE SALAD

Eddie Jordan

By
@EDWARDCARL

This is one of the best time of the year to make this salad. Vegetables are fresh and this salad goes great with a cookout. From Helen's Pantry


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Comments:

Serves:

Serves 20 to 25

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

DRESSING:

1 c
vinegar
1 Tbsp
sugar
1 1/2 Tbsp
dill weed
1 tsp
salt and pepper to taste
1 1/2 c
salad oil
1 Tbsp
accent
1 tsp
garlic salt

VEGETABLES;

1 bunch
broccoli florets
1
head cauliflower florete
1/2 lb
fresh mushrooms sliced
1 pt
cherry tomatoes
2 to 3
carrots, sliced thin
1 to 2 can(s)
artichoke hearts sliced
1 can(s)
pitted black olives, cut in half
1 can(s)
pimento olives cut in half

Directions Step-By-Step

1
DRESSING; Mix above ingredients together to pour over vegetables. Ad a little water if dressing is too tart.
2
VEGETABLES; Marinate overnight with dressing, toss occasionally.
3
Serves 20 to 25 NOTE; Celery and peppers can also be used.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy