Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1481/Marinated_Vegetable_Salad
Marinated Vegetable Salad
Yield: Makes 5 cups or 10 servings
Ingredients
| 1 |
cup |
broccoli flowerets
|
|
|
| 1 |
cup |
diagonally sliced carrots
|
|
|
| 1 |
cup |
cauliflower
|
|
|
| 2 |
cans |
(6 oz. each) V-8 Low Sodium Cocktail Vegetable Juice
|
|
|
| 1/3 |
cup |
salad oil
|
|
|
| 1/4 |
cup |
red wine vinegar
|
|
|
| 2 |
tablespoons |
Italian seasoning, crushed
|
|
|
| 1/8 |
teaspoon |
cayenne pepper
|
|
|
| 1 |
|
large clove garlic, minced
|
|
|
| 1/2 |
cup |
thickly sliced fresh mushrooms
|
|
|
Directions:
1. Early in day, in 2-quart saucepan over high heat, in 1 inch boiling water, cook broccoli, carrots and cauliflowerets 5 minutes or until vegetables are tender-crisp. Drain.
2. In large shallow dish, combine V-8 Low Sodium Cocktail Vegetable Juice , salad oil, vinegar, Italian seasoning, cayenne and garlic. Stir in cooked vegetables and mushrooms.
3. Cover; refrigerate 6 hours or more, stirring occasionally.
Source: V-8 Low Sodium Cocktail Vegetable Juice
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1481/Marinated_Vegetable_Salad