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Blushing Antipastolow-cal, salads, vegetables, italian 6 oz can of v-8 juice 1/4 cup salad oil 2 tablespoon vinegar 6 oz pkg italian dressing mix 2 cup cauliflowerets 2 cup sliced fresh mushrooms 1 cup sliced carrots 1 cup sliced green pepper 1 cup sliced cucumber To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad dressing mix; shake well. In bowl, combine vegetables; Pour marinade over all. Marinate in refrigerator for at least 4 hours, stirring occasionally.* NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms and cucumbers until a few hours before serving --- they will go limp instead of remaining crisp. The balance can be combined and marinated up to a couple of days ahead of serving in the refrigerator. * I have found it works best if you marinate in a tightly covered bowl. Then when you are in the kitchen and think about it, you can just turn it upside down, shake it a bit, and put it back in the frig instead of stirring it.
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