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Thread: REC Marinated Salad

  1. #1
    Janet Bostwick Guest

    Default REC Marinated Salad

    Yes, I know this is so 1980's, but I like it and I thought that maybe
    you hadn't tried it yet or may have forgotten about it. Perfect to
    take to a gathering.

    Marinated Salad
    1 small head cauliflower separated into flowerets
    1 bell pepper cut into strips(recipe calls for green, but I use red)
    1 large carrot cut into strips
    4 stalks celery sliced
    2 tomatoes cut into eights (I like more tomato)
    1 jar (7.5 ounce) of pickled onions (cocktail onions)
    1 clove garlic minced
    1/2 pound small whole mushrooms, stemmed (can use larger and quarter
    them)
    1 cup corn oil
    1 3/4 cup wine vinegar
    1/3 cup sugar
    2 tablespoons prepared mustard
    2 teaspoon salt
    1 teaspoon oregano leaves

    Prepare vegetables. Saute minced garlic and mushrooms in oil until
    tender. Add next 5 ingredients. Pour this marinade over vegetables.
    Cover and chill 12 or more hours. Stir often. Arrange vegetables in
    a lettuce lined bowl and garnish with anchovies and olives.
    Serves 12

    Janet US

  2. #2
    Storrmmee Guest

    Default Re: REC Marinated Salad

    great with oo and splenda, Lee
    "Janet Bostwick" <[email protected]> wrote in message
    news[email protected]..
    > Yes, I know this is so 1980's, but I like it and I thought that maybe
    > you hadn't tried it yet or may have forgotten about it. Perfect to
    > take to a gathering.
    >
    > Marinated Salad
    > 1 small head cauliflower separated into flowerets
    > 1 bell pepper cut into strips(recipe calls for green, but I use red)
    > 1 large carrot cut into strips
    > 4 stalks celery sliced
    > 2 tomatoes cut into eights (I like more tomato)
    > 1 jar (7.5 ounce) of pickled onions (cocktail onions)
    > 1 clove garlic minced
    > 1/2 pound small whole mushrooms, stemmed (can use larger and quarter
    > them)
    > 1 cup corn oil
    > 1 3/4 cup wine vinegar
    > 1/3 cup sugar
    > 2 tablespoons prepared mustard
    > 2 teaspoon salt
    > 1 teaspoon oregano leaves
    >
    > Prepare vegetables. Saute minced garlic and mushrooms in oil until
    > tender. Add next 5 ingredients. Pour this marinade over vegetables.
    > Cover and chill 12 or more hours. Stir often. Arrange vegetables in
    > a lettuce lined bowl and garnish with anchovies and olives.
    > Serves 12
    >
    > Janet US




  3. #3
    Boron Elgar Guest

    Default Re: REC Marinated Salad

    On Wed, 15 Jun 2011 14:32:10 -0600, Janet Bostwick
    <[email protected]> wrote:

    > Yes, I know this is so 1980's, but I like it and I thought that maybe
    >you hadn't tried it yet or may have forgotten about it. Perfect to
    >take to a gathering.
    >
    >Marinated Salad
    >1 small head cauliflower separated into flowerets
    >1 bell pepper cut into strips(recipe calls for green, but I use red)
    >1 large carrot cut into strips
    >4 stalks celery sliced
    >2 tomatoes cut into eights (I like more tomato)
    >1 jar (7.5 ounce) of pickled onions (cocktail onions)
    >1 clove garlic minced
    >1/2 pound small whole mushrooms, stemmed (can use larger and quarter
    >them)
    >1 cup corn oil
    >1 3/4 cup wine vinegar
    >1/3 cup sugar
    >2 tablespoons prepared mustard
    >2 teaspoon salt
    >1 teaspoon oregano leaves
    >
    >Prepare vegetables. Saute minced garlic and mushrooms in oil until
    >tender. Add next 5 ingredients. Pour this marinade over vegetables.
    >Cover and chill 12 or more hours. Stir often. Arrange vegetables in
    >a lettuce lined bowl and garnish with anchovies and olives.
    >Serves 12
    >
    >Janet US


    This sound mighty nice, Janet. Thanks for posting it.

    Boron

  4. #4
    Janet Bostwick Guest

    Default Re: REC Marinated Salad

    On Wed, 15 Jun 2011 19:10:37 -0400, Boron Elgar
    <[email protected]> wrote:

    >On Wed, 15 Jun 2011 14:32:10 -0600, Janet Bostwick
    ><[email protected]> wrote:
    >
    >> Yes, I know this is so 1980's, but I like it and I thought that maybe
    >>you hadn't tried it yet or may have forgotten about it. Perfect to
    >>take to a gathering.
    >>
    >>Marinated Salad
    >>1 small head cauliflower separated into flowerets
    >>1 bell pepper cut into strips(recipe calls for green, but I use red)
    >>1 large carrot cut into strips
    >>4 stalks celery sliced
    >>2 tomatoes cut into eights (I like more tomato)
    >>1 jar (7.5 ounce) of pickled onions (cocktail onions)
    >>1 clove garlic minced
    >>1/2 pound small whole mushrooms, stemmed (can use larger and quarter
    >>them)
    >>1 cup corn oil
    >>1 3/4 cup wine vinegar
    >>1/3 cup sugar
    >>2 tablespoons prepared mustard
    >>2 teaspoon salt
    >>1 teaspoon oregano leaves
    >>
    >>Prepare vegetables. Saute minced garlic and mushrooms in oil until
    >>tender. Add next 5 ingredients. Pour this marinade over vegetables.
    >>Cover and chill 12 or more hours. Stir often. Arrange vegetables in
    >>a lettuce lined bowl and garnish with anchovies and olives.
    >>Serves 12
    >>
    >>Janet US

    >
    >This sound mighty nice, Janet. Thanks for posting it.
    >
    >Boron


    You're welcome )
    Janet US

  5. #5
    projectile vomit chick Guest

    Default Re: REC Marinated Salad

    On Jun 15, 3:32*pm, Janet Bostwick <nos...@cableone.net> wrote:
    > *Yes, I know this is so 1980's, but I like it and I thought that maybe
    > you hadn't tried it yet or may have forgotten about it. *Perfect to
    > take to a gathering.
    >
    > Marinated Salad
    > 1 small head cauliflower separated into flowerets
    > 1 bell pepper cut into strips(recipe calls for green, but I use red)
    > 1 large carrot cut into strips
    > 4 stalks celery *sliced
    > 2 tomatoes cut into eights (I like more tomato)
    > 1 jar (7.5 ounce) of pickled onions (cocktail onions)
    > 1 clove garlic minced
    > 1/2 pound small whole mushrooms, stemmed (can use larger and quarter
    > them)
    > 1 cup corn oil
    > 1 3/4 cup wine vinegar
    > 1/3 cup sugar
    > 2 tablespoons prepared mustard
    > 2 teaspoon salt
    > 1 teaspoon oregano leaves
    >
    > Prepare vegetables. *Saute minced garlic and mushrooms in oil until
    > tender. *Add next 5 ingredients. *Pour this marinade over vegetables.
    > Cover and chill *12 or more hours. *Stir often. *Arrange vegetablesin
    > a lettuce lined bowl and garnish with anchovies and olives.


    Who cares if it's 80's? It's still damned good.

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