Overnight Salad Recipe
Ingredients
| Red wine vinegar | 1/2 Cup (16 tbs) (Marinade:) | |
| Oil | 1/3 Cup (16 tbs) (Marinade:) | |
| Onion | 1/4 Cup (16 tbs) (Marinade:) | |
| Garlic | 1 Clove (5gm), minced (Marinade:) | |
| Honey | 1/2 Teaspoon (Marinade:) | |
| Mushrooms | 1 Cup (16 tbs), quartered (Vegetables:) | |
| Celery | 1 Cup (16 tbs), sliced (Vegetables:) | |
| Carrots | 1 Cup (16 tbs) (Vegetables:) | |
| Broccoli florets | 1 Cup (16 tbs) (Vegetables:) | |
| Basil | 1/2 Teaspoon (Vegetables:) | |
| Oregano | 1/2 Teaspoon (Vegetables:) | |
| Salt | 1/4 Teaspoon (Vegetables:) | |
| Pepper | 1/4 Teaspoon (Vegetables:) | |
| Cauliflower - 1 cup , cut into bite-size chunks | ||
| Ripe olives | 1/2 Cup (16 tbs), halved (Vegetables:) | |
| Pimiento | 1 Ounce, sliced (Vegetables:) | |
Directions
MAKING
1 In a small saucepan, add the vinegar, oil, honey, onion, basil, garlic, oregano, salt, and pepper. Mix well
2 Bring to a boil.
3 Simmer for 10 minutes.
4 In a large plastic bag, add vegetables and pour the hot mixture over them, shake well to coat.
5 Chill overnight placed in a covered bowl and, turn several times.
SERVING
6 Drain vegetables throughly before serving.
1 In a small saucepan, add the vinegar, oil, honey, onion, basil, garlic, oregano, salt, and pepper. Mix well
2 Bring to a boil.
3 Simmer for 10 minutes.
4 In a large plastic bag, add vegetables and pour the hot mixture over them, shake well to coat.
5 Chill overnight placed in a covered bowl and, turn several times.
SERVING
6 Drain vegetables throughly before serving.
Chef
