Rainbow vegetable tray

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Recipe by: relleke

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 c Apple cider vinegar
2/3 c Vegetable oil
1/2 c Sugar
1/2 ts Salt
1/2 ts Pepper
1 1/2 c Green bell pepper
-finely chopped
1 c Purple onion
-finely chopped
4 oz Pimiento,drained,diced
Lettuce leaves
Wooden picks

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