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Fresh Marinated Vegetable Salad

Fresh Marinated Vegetable Salad


  • 4 cups mixed vegetables
  • 2/3 cup olive oil
  • 1/3 cup white wine
  • 1/4 cup white wine vinegar
  • 1/2 cup chopped onions
  • 3 garlic cloves — minced
  • 1/4 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • black pepper — to taste
  • 1 cup fresh parsley — finely chopped

You will need a total of 4 cups fresh vegetables cut into bite-sized  pieces.

Some good choices are:

green beans, broccoli flowerettes,  cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery.
1. Combine all ingredients except 1/2 cup parsley in a large, heavy pot.

Add enough water to cover vegetables.

Cover tightly and cook over medium heat until vegetables are just tender but still crisp.

This will take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in the  pot.

When cool, transfer to serving dish.

Cover; chill to allow flavors to blend.

Bring to room temperature to serve; top with remaining parsley.

Fresh Marinated Vegetable Salad
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