| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 8 | Servings | ||
INGREDIENTS
| 1 | cn | Ripe; pitted olives, drained |
| 6 | Carrots; sliced | |
| 2 | Bell peppers; sliced | |
| 1 | pk | (12-oz) fresh mushrooms; sliced -or- |
| 2 | cn | Button mushrooms; slices |
| 1 | Head cauliflower; broken | |
| 1 | Bunch celery; sliced | |
| 1 | Jar cocktail onions; drained | |
| 1/2 | c | Salad oil |
| 1/2 | c | Olive oil |
| 2 | Cloves garlic; pressed | |
| 2 | c | Granulated sugar |
| 2 | tb | Dry mustard |
| 2 | ts | Salt |
| 1 | ts | Oregano |
| 2 | c | Red wine vinegar |
| Red wine; to taste | ||
| Pepper to taste |
INSTRUCTIONS
Heat the marinade to dissolve sugar; pour over raw vegetables; refrigerate at least 24 hours before serving. Serves 8-10. ARKANSAS TODAY, CHANNEL 11, KTHV 11/28/1990 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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