Author Topic: Marinated Vegetable Salad (Canned Food Storage)  (Read 669 times)

aces

Marinated Vegetable Salad (Canned Food Storage)
« on: February 22, 2021, 06:59:03 PM »
From my friend, Cheryl Driggs in Houston TX (simplyprepared.com)

Marinated Vegetable Salad    (from her book, Pantry Cooking II)

Canned food makes it possible to have this salad year round - in the winter and early spring before the gardens start growing or when Mother Nature freezes what garden you do have, in the summer when you need a picnic salad that won't easily spoil, or anytime you need something for a potluck dinner.  Serves 8.

Ingredients
1 can (14.5 oz) sliced carrots, drained
1 can (14.5 oz) wax beans, drained
1 can (2.25 oz) sliced ripe olives, drained
1 can (8 oz) diced water chestnuts, drained
1 jar (6-7 oz) whole mushrooms, drained
4 tablespoons diced pimiento
2 tablespoons dried onion
1/8 teaspoon dried minced garlic
1 tablespoon parsley flakes
2/3 cup olive oil
1/3 cup white wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic salt

Directions
Combine carrots, beans, olives, water chestnuts, mushrooms, pimiento, onion, garlic, and parsley.  In a small bowl, whisk together olive oil, vinegar, pepper, and garlic salt.
Pour the mixture over the vegetables and stir to coat.  Refrigerate until well-chilled, stirring occasionally. 

« Last Edit: February 25, 2021, 10:35:46 AM by aces »

 

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