Marinated Vegetable Salad Recipe
Ingredients
| Green beans | 1 Can (10oz), drained | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| CHOICE OF: Sliced onions or carrots or mushrooms or cauliflower, or cooked sliced beets, etc. | ||
| 1/4 cup tarragon vinegar | ||
| Water | 1/4 Cup (16 tbs) (SAUCE:) | |
| 1 pod garlic, quartered | ||
| Salad oil | 1/4 Cup (16 tbs) (SAUCE:) | |
| Sugar | 2 Teaspoon (SAUCE:) | |
Directions
Cook beans in salted water until heated through.
Drain and chill.
Combine with your choice of sliced onions, mushrooms, cooked beets, partially cooked crisp carrots, cauliflower, etc.
Pour sauce over and refrigerate until serving time.
This is a wonderful salad for a buffet party since it may be prepared early in the day and refrigerated until serving.
Looks pretty served in a big crystal bowl.
The number of servings depends on amount of extra vegetables used.
May be easily doubled.
Drain and chill.
Combine with your choice of sliced onions, mushrooms, cooked beets, partially cooked crisp carrots, cauliflower, etc.
Pour sauce over and refrigerate until serving time.
This is a wonderful salad for a buffet party since it may be prepared early in the day and refrigerated until serving.
Looks pretty served in a big crystal bowl.
The number of servings depends on amount of extra vegetables used.
May be easily doubled.
Chef
