|
Marinated Vegetables
Yield: 8 to 12 servings
1/2 head cauliflower, in small pieces
2 cups bite-size broccoli florets and stems
2 carrots, sliced
2 celery stalks, sliced 1 inch thick
1 small onion, sliced
1 green bell pepper, cubed
3/4 to 1 cup stuffed green olives or pitted black olives, drained
3/4 cup white or wine vinegar
1/2 cup salad oil
2 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 teaspoon dried oregano or mixed salad herbs
1/4 cup water
Bring a large pot of water to a boil. Add the cauliflower and broccoli and blanch for 1 minute. Drain, then immediately plunge into cold water to stop the cooking. Drain well.
In a large salad bowl, combine all the vegetables with the olives. In a small bowl or jar, mix together the vinegar, oil, sugar, salt, pepper, herbs, and water. Mix well. Pour over the vegetables. Cover the bowl and refrigerate for 8 to 24 hours before serving.
__________________
Sponsor of Low Carb Recipe Exchanges by postal mail, for Low Carbers and Diabetics. Ask me for info, if interested!
Low Carb and Lovin it, for diabetes control. Officially off diabetes meds all together for a three month trial to control blood sugars by diet alone. Woot!
|
