Marinated Vegetable Salad

Yield:
Makes 5 cups or 10 servings

Ingredients:

  1. 1 cup broccoli flowerets
  2. 1 cup diagonally sliced carrots
  3. 1 cup cauliflower
  4. 2 cans (6 oz. each) V-8 Low Sodium Cocktail Vegetable Juice
  5. 1/3 cup salad oil
  6. 1/4 cup red wine vinegar
  7. 2 tablespoons Italian seasoning, crushed
  8. 1/8 teaspoon cayenne pepper
  9. 1 large clove garlic, minced
  10. 1/2 cup thickly sliced fresh mushrooms
Directions:

1. Early in day, in 2-quart saucepan over high heat, in 1 inch boiling water, cook broccoli, carrots and cauliflowerets 5 minutes or until vegetables are tender-crisp. Drain.

2. In large shallow dish, combine V-8 Low Sodium Cocktail Vegetable Juice , salad oil, vinegar, Italian seasoning, cayenne and garlic. Stir in cooked vegetables and mushrooms.

3. Cover; refrigerate 6 hours or more, stirring occasionally.

Source: V-8 Low Sodium Cocktail Vegetable Juice


TDS 3