| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizer | 15 | Servings |
INGREDIENTS
| 3/4 | c | Fresh broccoli flowerets |
| 3/4 | c | Fresh cauliflower flowerets |
| 2 | cn | (4-oz) button mushrooms; drained |
| 1 | cn | (14-oz) artichoke hearts; drained and chopped |
| 1 | Jar (4-oz) pimientos; chopped | |
| 1 | Jar (4-oz) stuffed green olives; drained and sliced | |
| 3 | Ribs celery; chopped | |
| 1 | cn | (8-oz) sliced water chestnuts; drained |
| 1 | Onion; chopped | |
| 1 | Green bell pepper; chopped | |
| 2/3 | c | Vinegar |
| 2/3 | c | Oil |
| 1 | pk | Italian dressing mix |
| 1 | ts | Salt |
| 1/2 | ts | Garlic salt |
| 1 | ts | Onion salt |
| 1 | ts | Sugar |
| 1/4 | c | Minced dry onion |
| 1 | ts | Accent |
| 1/2 | ts | Pepper |
INSTRUCTIONS
DRESSING Combine vegetables and set aside. Combine remaining ingredients in saucepan and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve with crackers. Keeps for weeks. Use a food processor for a different texture. MUST BE PREPARED 1 DAY IN ADVANCE! From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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