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Marinated Vegetable Salad


Salad
2 cups thinly sliced cucumbers or zucchini
2 cups thinly sliced carrots
1 red onion, sliced and separated into rings
24 cherry tomatoes, halved
1/2 cup sliced celery
leaf lettuce

Dressing
1 cup wine vinegar
3/4 cup sugar
1/4 cup olive oil
1 tsp celery seed
1 tsp snipped basil
1/4 tsp freshly ground pepper
1/2 tsp salt (optional)

For salad, combine cucumbers, carrots, red onion, cherry tomatoes and celery in large bowl. For dressing, beat vinegar, sugar and olive oil in medium bowl with a wire whisk until well-mixed. Beat in celery seed, basil, pepper, and salt. Pour over vegetables. Stir gently. Cover and refrigerate for several hours or overnight, stirring occasionally.

To serve, drain vegetables, reserving marinade. Line bowl with lettuce. Spoon vegetables onto lettuce.

Serves 8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.