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Rainbow Vegetable Tray

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CATEGORY CUISINE TAG YIELD
Vegetables Appetizers 25 Servings

INGREDIENTS

14 oz Bottled baby corn on the
Cob
14 oz Canned artichoke hearts —
Drained and halved
12 oz Bottled baby whole carrots
Drained
9 oz Bottled whole mushrooms —
Drained
1 1/3 c Apple cider vinegar
2/3 c Vegetable oil
1/2 c Sugar
1/2 ts Salt
1/2 ts Pepper
1 1/2 c Green bell pepper finely chopped
1 c Purple onion finely chopped
4 oz Pimiento,drained,diced
Lettuce leaves
Wooden picks

INSTRUCTIONS

Place corn, artichoke hearts, carrots and mushrooms into seperate zip-top
bags or shallow glass dishes.
Combine vinegar and next seven ingredients, stirring until sugar dissolves.
Pour evenly over vegetables.  Seal or cover and refrigerate for 8 hours or
overnight.
Drain vegetables and arrange on a lettuce-lined serving plate.  Serve with
wooden picks.
From:  Southern Living "Home For the Holidays", 1995
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #224
Date: Sat, 17 Aug 1996 21:34:51 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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