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Mixed Vegetable Marinade

chef.jackson's picture
Ingredients
  Cauliflower 1 Medium, cut up
  Carrots 4 Medium, pared and cut in 2-inch strips
  Canned wax beans 1 Pound, drained (1 Can)
  Canned whole green beans 1 Pound, drained (1 Can)
  Sliced celery 1 Cup (16 tbs)
  Onion 1 Medium, sliced
  Italian dressing 8 Ounce (1 Bottle, Regular)
  Pitted ripe olives 12 Medium
Directions

Cook cauliflower and carrots in boiling water (with salt added) in a Dutch oven for 5 minutes or until tender-crisp.
Drain.
Plunge into ice water, drain well.
Combine cooled vegetables, wax beans, green beans, celery, onion, salad dressing, and olives in a bowl.
Toss gently to mix.
Cover, refrigerate overnight.
Vegetables can be stored up to 5 days in refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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