| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Appetizer | 20 | Servings |
INGREDIENTS
| 1 1/2 | c | Salad oil |
| 1/2 | c | White vinegar |
| 1 | T | Dijon mustard |
| 2 | T | Fresh oregano |
| 2 | t | Salt, or to taste |
| 1 | t | 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 | Yellow onion, julienned | |
| 1 | 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.
A Message from our Provider:
“Luck has nothing to do with it”