| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salads, Vegetables, Italian, Low-cal |
4 |
Cups |
INGREDIENTS
| 6 |
oz |
Can of V-8 juice |
| 1/4 |
c |
Salad oil |
| 2 |
tb |
Vinegar |
| 6 |
oz |
Pkg Italian Dressing mix |
| 2 |
c |
Cauliflowerets |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Sliced green pepper |
| 1 |
c |
Sliced cucumber |
INSTRUCTIONS
To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad
dressing mix; shake well. In bowl, combine vegetables; Pour marinade over
all. Marinate in refrigerator for at least 4 hours, stirring occasionally.*
NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms
and cucumbers until a few hours before serving --- they will go limp
instead of remaining crisp. The balance can be combined and marinated up to
a couple of days ahead of serving in the refrigerator.
* I have found it works best if you marinate in a tightly covered bowl.
Then when you are in the kitchen and think about it, you can just turn it
upside down, shake it a bit, and put it back in the frig instead of
stirring it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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