Vegetable Festival Salad
|V8 vegetable juice||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Cherry tomatoes||2 Cup (32 tbs), halved|
|Yellow squash||1 1⁄2 Cup (24 tbs), thinly sliced|
|Ripe olives||1⁄2 Cup (8 tbs), pitted and sliced|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Tarragon vinegar/Wine vinegar||3 Tablespoon|
|Salad oil||2 Tablespoon|
1) Take a 2-quart bowl and stir together onion, vinegar, oil, garlic, basil and "V8" juice.
2) Add all the remaining ingredients and toss well.
3) Cover and refrigerate for about 4 hours to blend flavors.
4) Serve along with lunch or dinner.