Marinated Vegetables - Aymen Tanazefti
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Marinated Vegetables

Marinated Vegetables


Yield: 7 cups

1/3 c Salad oil
1/3 c Cider vinegar
2 tb Green pepper, finely chopped
1 tb Parsley, chopped
1 ts Salt
1/4 ts Paprika
1/8 ts Pepper
3 c Cauliflower florets
-- cooked tender-crisp
15 oz Canned garbanzo beans
-- heated, drained
2 c Cucumber; unpared, sliced
1 c Carrots, cut in thin strips

Place oil, vinegar, green pepper, parsley, salt, and spices in a large
bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for
several hours or overnight in the refrigerator. Mix occasionally. For
optimum eating quality, use within a few days.

Calories per 1/2 cup serving: About 75

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