Farmer S Market Cold Vegetable Mix Recipe
This Farmer S Market Cold Vegetable Mix is the tastiest way I have ever made a vegetable mix so far. I made this Farmer S Market Cold Vegetable Mix last night and it was an instant hit. Really tasty to eat! You will love it!
Ingredients
| 2 medium-sized cucumbers | ||
| Carrots | 2 Large | |
| Green onions | 2 | |
| Pepper red | 1 Large | |
| Green pepper | 1 Large | |
| Broccoli rabe | 1 pound | |
| Cauliflower | 1/2 Small | |
| 1 8-ounce bag white icicle radishes | ||
| 1 envelope chicken-flavor bouillon | ||
| Boiling water | 2/3 Cup (16 tbs) (Salad oil) | |
| Basil | 2 Tablespoon, minced (Salad oil) | |
| Lemon juice | 2 Tablespoon (Salad oil) | |
| Sugar | 2 Teaspoon (Salad oil) | |
| Salt | 3/4 Teaspoon (Salad oil) | |
Directions
1. Cut unpeeled cucumbers crosswise into thirds, then cut each third lengthwise into 4 pieces. Diagonally slice carrots. Cut green onions into 1-inch pieces. Cut red and green peppers into '/2-inch-wide strips. Cut off tough stems from broccoli rabe; then cut broccoli rabe into 3-inch pieces. Separate cauliflower into flowerets. Cut each radish in half.
2. In 10-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and pepper strips, stirring frequently, until peppers are tender-crisp. With slotted spoon, remove vegetables to large bowl. In same skillet, in 3 tablespoons more hot salad oil, cook cauliflower, then radishes, carrots, and broccoli rabe, cooking each vegetable separately until tender-crisp, and removing them to bowl with peppers as they are cooked. Add cucumbers to cooked vegetables in bowl.
3. In small bowl, stir bouillon and boiling water until dissolved. Stir in basil and remaining ingredients. Pour marinade over vegetables in bowl, tossing to coat well. Cover and refrigerate vegetable mixture about 3 hours to blend flavors, stirring occasionally.
2. In 10-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and pepper strips, stirring frequently, until peppers are tender-crisp. With slotted spoon, remove vegetables to large bowl. In same skillet, in 3 tablespoons more hot salad oil, cook cauliflower, then radishes, carrots, and broccoli rabe, cooking each vegetable separately until tender-crisp, and removing them to bowl with peppers as they are cooked. Add cucumbers to cooked vegetables in bowl.
3. In small bowl, stir bouillon and boiling water until dissolved. Stir in basil and remaining ingredients. Pour marinade over vegetables in bowl, tossing to coat well. Cover and refrigerate vegetable mixture about 3 hours to blend flavors, stirring occasionally.
Chef
