Marinated Vegetable Salad
|Cauliflowerets||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|White tarragon vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cherry tomatoes||1 Cup (16 tbs), quartered|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Bell peppers||3 Large (Red/Green)|
Add zucchini, vegetable mixture, carrots, and celery to about 1 quart of boiling water.
Return to boil and simmer slowly just until tender and crisp.
Drain and partly cool.
Combine oil, vinegar, sugar, garlic, salt, and herbs.
Pour over vegetable mixture in a bowl or refrigerate container.
Add tomatoes and olives, tossing gently to coat.
Cover and refrigerate 4 to 6 hours.
Spoon into hollowed out bell pepper halves, or slice 2 peppers into mixture and serve on lettuce leaf.