Name: Italian Vegetable Salad
Ingredients: 1 cn VEG-ALL Mixed Vegetables, drained (16 oz); 1 cn Garbanzo beans, drained (16 oz); 1/4 c Chopped green onion; 1/2 c Chopped celery; 1/4 c Olive oil; 3 tb Vinegar; 1 ts Sugar; 1 ts Basil; 1 Garlic clove; 1/2 c Ripe olives, sliced; 1 c Cherry tomatoes, quartered; 2 tb Chopped parsley

When a ruler uses his authority for purposes just the reverse of those for which it was delegated to him, when he evidently encroaches on the natural and constitutional rights of the subject, when he tramples on those laws which were made, at once to limit his power, and defend the people, in such cases they are not obliged to obey him. They are guilty of impiety against God; and of injustice to themselves, and the community of which they are members if they do (Jason Haven, 1769).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Italian	Italian, Salads	6	Servings

INGREDIENTS

1	cn	VEG-ALL Mixed Vegetables, drained (16 oz)
1	cn	Garbanzo beans, drained (16 oz)
1/4	c	Chopped green onion
1/2	c	Chopped celery
1/4	c	Olive oil
3	tb	Vinegar
1	ts	Sugar
1	ts	Basil
1		Garlic clove
1/2	c	Ripe olives, sliced
1	c	Cherry tomatoes, quartered
2	tb	Chopped parsley

INSTRUCTIONS

1. Combine VEG-ALL, beans, onion and celery in bowl.
2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and
pour over vegetable bean mixture.
3. Let stand several hours or overnight to marinate.
4. Add olives, tomatoes and parsley before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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