| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Appetizer | 20 | Servings |
INGREDIENTS
| 1 1/2 | c | Salad oil |
| 1/2 | c | White vinegar |
| 1 | tb | Dijon mustard |
| 2 | tb | Fresh oregano |
| 2 | ts | Salt (or to taste) |
| 1 | ts | Black pepper (or to taste) |
| 1 | c | Broccoli florts; cooked al dente |
| 1 | c | Cauliflower florets; cooked al dente |
| 1 | Red bell pepper; seeded, julienned | |
| 1 | Green bell pepper; seeded, julienned | |
| 1 | c | Carrots; sliced, cooked al dente |
| 1 | sm | Yellow onion; julienned |
| 1 | sm | Red onion; julienned |
| 1 | c | Baby corn |
| 1 | c | Pickled Jalapeno chiles (whole); drained and reserve juice |
| 1 | c | Pickled Jalapeno chiles (sliced); drained and reserve juice |
INSTRUCTIONS
In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes. Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups. Michael Bowers <mikeb@radonc.ucdmc.ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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