- 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
- 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.
Originally published as Marinated Vegetable Salad in Country Extra May 1990, p45
Reviews for Homemade Marinated Vegetables(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review