Marinated Relish Salad
|Canned bean sprouts||16 Ounce, rinsed and drained (1 Can)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced cauliflower||2 Cup (32 tbs)|
|Cucumber||1 Medium, peeled and sliced|
|Green pepper||1 Medium, cut into strips|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Vinegar||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cherry tomatoes||12 , halved|
Combine bean sprouts, mushrooms, cauliflower, cucumber, green pepper, and onion.
To make dressing, in screw-top jar combine vinegar, sugar, salad oil, garlic, and salt.
Cover and shake well to mix.
Pour dressing over vegetables.
Toss to coat vegetables.
Cover and refrigerate several hours or overnight.