Marinated Vegetable Salad Recipe

Marinated Vegetable Salad Recipe
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This dish is very easy to make, and I take it to a lot of potlucks. It's especially good with broccoli fresh from the garden.

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  • 6 Servings
  • Prep: 10 min. + chilling

Ingredients

  • 1 head fresh broccoli, separated into florets
  • 4 ounces fresh mushrooms, sliced
  • 1 can (5 ounces) sliced water chestnuts, rinsed and drained
  • 1 red onion, sliced, separated into rings
  • 1 bottle (8 ounces) Italian dressing
  • 1 to 2 cups cherry tomatoes, halved

Directions

  • Combine broccoli florets, mushrooms, water chestnuts, onion and dressing in a large bowl. Cover; marinate several hours, stirring occasionally. Just before serving, add cherry tomatoes, stirring gently to combine. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 190 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 649 mg sodium, 14 g carbohydrate, 5 g fiber, 4 g protein.

Marinated Vegetable Salad published in Country Extra May 1990, p45

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Marinated Vegetable Salad Recipe

Marinated Vegetable Salad

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