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Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
July 2004
Marinated Vegetable Salad
Ingredients
- 1 can each:
- Green Beans
- Wax Beans
- White Corn
- Small Green Peas
- Red Kidney Beans
- 1 Cup Sliced Onion Rings - thinly sliced
- 1 Cup Sliced Carrots Coins
- 1/2 C. Sliced Red Pepper
- 1/2 C. Sliced Green Pepper
- ½ cup Celery - thinly sliced
Instructions:
Rinse all vegetables and drain well. Cover with the dressing and allow to stand at least 4 hours prior to serving. This is best made a day in advance of serving.
Dressing
- 1 ½ cup Sugar
- 1 cup Vinegar (Balsamic or Red Wine)
- ½ cup Oil
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Basil leaves - dried crushed
- ½ teaspoon Garlic Powder
- ½ teaspoon Parsley - dried
Flour Mixture:
- 5 Tablespoons Flour
- 1 cup water
Instructions:
Combine all dressing ingredients and heat just until sugar is dissolved. Pour over vegetables and stir well. Stir the mixture a few times prior to serving.
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Linda J. Jones
Director of Development
Opaa! Food Management News
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