Marinated Cooked Vegetable Salad
|Green beans||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Safflower oil||1 Cup (16 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Kelp powder||3⁄4 Teaspoon|
This salad gives wide scope to the creative cook.
It can be as pretty as a painting, if you choose your colors and textures with imagination.
You can use a round or rectangular platter; you can decide to use a combination of 2, 3, 4, or 5 vegetables.
If you use cauliflower, for example, you can put the whole head in the center of a round platter, and surround it with clumps or "hills" of 2 or 3 other vegetables, such as carrots, corn or green beans.
You might want two "hills" of each arranged opposite each other, with colors alternating (the green between the orange and yellow).
Simply cut the vegetable in whatever shape you desire, cook it just until tender, drain and cool it.
Once the vegetable is completely cooked and cooled, marinate it in the following oil and vinegar dressing (preferably for an hour, stirring every 15 minutes).
Then arrange your platter.
Mayonnaise or yogurt may be served separately.
As to amounts, you will have to plan to make more than you would ordinarily need to serve one vegetable, as your guests will want to try each vegetable on the platter.
So plan a 4 ounce portion of each vegetable for each person, unless, of course, you use a very large variety of vegetables (5 or 6) and your vegetable platter is just one of a number of dishes on a buffet for a larger group of people.