| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 7 | Servings | |
INGREDIENTS
| 1/3 | c | Salad oil |
| 1/3 | c | Cider vinegar |
| 2 | tb | Green pepper; finely chopped |
| 1 | tb | Parsley; chopped |
| 1 | ts | Salt |
| 1/4 | ts | Paprika |
| 1/8 | ts | Pepper |
| 3 | c | Cauliflower florets; – cooked tender-cris |
| 15 | oz | Canned garbanzo beans; – heated; drained |
| 2 | c | Cucumber; unpared, sliced |
| 1 | c | Carrots; cut in thin strips |
INSTRUCTIONS
From: [email protected] (The Meades) Date: Thu, 4 Jul 1996 12:06:18 -0400 Place oil, vinegar, green pepper, parsley, salt, and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Mix occasionally. For optimum eating quality, use within a few days. Calories per 1/2 cup serving: About 75 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias MC-Recipe Digest V1 #139 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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