| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Appetizers | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh mushrooms |
| 1 | c | White vinegar |
| 2 | c | Water |
| 1/2 | c | Sliced carrots |
| 1/2 | c | Diced celery |
| 1/2 | c | Green peppers strips |
| 1/2 | c | Red pepper strips |
| 1/3 | c | Olive oil |
| 1 | ts | Oregano leaves, crushed |
| 3/4 | ts | Salt |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
Rinse, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving.
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