14 oz Bottled baby corn on the
Cob
14 oz Canned artichoke hearts --
Drained and halved
12 oz Bottled baby whole carrots
Drained
9 oz Bottled whole mushrooms --
Drained
1 1/3 cup Apple cider vinegar
2/3 cup Vegetable oil
1/2 cup Sugar
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 cup Green bell pepper finely chopped
1 cup Purple onion finely chopped
4 oz Pimiento,drained,diced
Lettuce leaves
Wooden picks
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Place corn, artichoke hearts, carrots and mushrooms into seperate zip-top bags or shallow glass dishes.
Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight.
Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks.
From: Southern Living "Home For the Holidays", 1995
From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #224
Date: Sat, 17 Aug 1996 21:34:51 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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