| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | Head cauliflower, broken into small bite size pieces | |
| 2 | Celery stalks cut into 1/2 pieces | |
| 2 | Green peppers, cut into strips | |
| 1 | cn | Artichoke hearts, NOT the kind in oil |
| 1 | c | Black olives |
| 1 | c | Green olives |
| 3/4 | c | Red wine tarragon vinegar |
| 1/2 | c | Olive oil |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Basil |
INSTRUCTIONS
MARINADE 1. Put all the ingredients for the marinade in a jar with a lid and shake well. 2. Steam all the vegis for a couple of minutes - still crisp. 3. Mix all ingredients and chill over nights. Stir occasionally. I put all the stuff in a extra large plastic container and give the container a good shake. Posted to TNT - Prodigy's Recipe Exchange Newsletter 10 Jan 97 From: jm22@sce.cornell.edu Date: Fri, 10 Jan 1997 18:40:47 +0000
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