MARINADE FOR VEGETABLES
|Oil||2⁄3 Cup (10.67 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Chopped green pepper||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Pickle relish||2 Tablespoon|
|Minced onion||1 Tablespoon|
Combine oil with vinegar, paprika, salt, pepper and sugar.
Add green pepper, parsley, pickle relish and onion.
Use as a marinade for a variety of cooked vegetables.
Marinate each vegetable separately several hours or overnight.
Garnish carrot coins with chopped chives, asparagus with chopped green onions, green beans with pimiento.
Makes about 2 cups dressing.