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Marinated Vegetable Salad
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3 medium yellow summer squash, sliced 1/4 inch thick
1 each medium green, sweet red, yellow and orange peppers, sliced or chopped
1 small red onion, thinly sliced and separated into rings
1 can (15 ounces) whole baby corn, drained
1 medium carrot, thinly sliced
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar
with a tight-fitting lid, combine the remaining ingredients; shake well. Pour
over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a
slotted spoon.
Yield: 10 servings.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |