| 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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