| 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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