Marinated Summer Salad Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 cup: Cauliflower flowerets,
1 cup: Carrots, thinly sliced
1 cup: Fresh mushrooms, sliced
1 cup: Brussels sprouts, sliced
1 cup: Yellow squash, thinly sliced
1 cup: Broccoli flowerets,
1 1/2 cup: Zucchini, thinly sliced
MARINADE
3/4 cup: Lemon juice,
3/4 cup: Vegetable oil,
3 tbsp: Sugar,
1 tsp: To 1-1/2 ts dried whole oregano,
1 tbsp: Salt,
1/2 tsp: Pepper,
1/2 cup: Radishes, thinly sliced
Directions:
Combine first 7 ingredients in a large shallow container. Combine
remaining ingredients except radishes, mixing well. Pour marinade over
vegetables, and toss salad lightly.
Cover and chill at least 12 hours or overnight, stirring
occasionally. Stir in radishes just before serving. Yield: 10 to 12
servings.
Recipe from Mrs. Carl Ramay of Colorado in July, 1981 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 07-06-95
Source from luhu.jp
remaining ingredients except radishes, mixing well. Pour marinade over
vegetables, and toss salad lightly.
Cover and chill at least 12 hours or overnight, stirring
occasionally. Stir in radishes just before serving. Yield: 10 to 12
servings.
Recipe from Mrs. Carl Ramay of Colorado in July, 1981 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 07-06-95
Source from luhu.jp