Marinated Vegetable Patch Salad

Southern.Crockpot's picture

Jan. 24, 2012

Ingredients

Canned cut green beans 16 Ounce , drained (1 can)
Canned kidney beans 16 Ounce , drained (1 can)
Pitted ripe olives 7 Ounce , drained (1 can)
Sliced mushrooms 6 Ounce , drained (1 jar)
Sliced pimientos 4 Ounce , drained (1 jar)
Canned artichoke hearts 14 Ounce , drained and quartered
Red onion 1 Small , cut into thin slices
Sliced celery 1 1/2 Cup (24 tbs)
Tarragon vinegar 1/4 Cup (4 tbs)
Vegetable oil 1/4 Cup (4 tbs)
Capers 1 Tablespoon
Sugar 1 Teaspoon
Fines herbes 1 Teaspoon
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon
Hot sauce 1/4 Teaspoon

Directions

MAKING

1. In a large bowl mix the first 8 ingredients. Toss very lightly and keep it aside.

2. In a jar mix the rest of the ingredients.

3. Cover the jar very tightly and shake well.

4. Pour the marinade on the vegetables and cover it.

5. Chill overnight and stir in between.

SERVING

6. Serve Marinated Vegetable Patch Salad chilled.

Recipe Summary

Difficulty Level: Very Easy
Servings: 12

Nutrition Facts

Serving size

Calories 127Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 425 mg17.71%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet