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Easy Marinated Vegetables

 Easy Marinated Vegetables
This beautiful salad has gone to many dinners with family and friends. It's one of my favorites because it can be prepared the night before, allowing the fabulous flavors to blend.
16-20 ServingsPrep: 30 min. + chilling

Ingredients

  • DRESSING:
  • 1 cup vinegar
  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon celery seed
  • 1 teaspoon dill seed
  • SALAD:
  • 1 medium head cauliflower
  • 1 pound carrots, sliced
  • 2 medium cucumbers, sliced
  • 1 medium green pepper, julienned
  • 1 small onion, sliced into rings
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • In a saucepan, bring dressing ingredients to a boil, stirring
  • occasionally. Remove from the heat; cool to room temperature. Break
  • cauliflower into florets and blanch. Place in a large bowl; add
  • remaining salad ingredients. Add dressing; toss to coat. Cover and
  • refrigerate for several hours or overnight, stirring occasionally.
  • Serve with a slotted spoon. Yield: 16-20 servings.

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Easy Marinated Vegetables (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 308 mg sodium, 16 g carbohydrate, 2 g fiber, 1 g protein.