1 cup fresh asparagus spears, cut into 3 inch pieces
1 cup yellow wax beans
1 cup sliced carrots
Directions:
In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.In a large bowl, add the artichoke hearts, broccoli, caulifl ower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
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Marinated Vegetable Medly
Serves 4
Ingredients:
2/3 cup white vinegar
2/3 cup vegetable oil
1/3 cup red onion, chopped
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried, basil
1 teaspoon oregano, dried
1/8 teaspoon garlic powder
1 cup red and orange sweet peppers, chopped
1 cup fresh asparagus spears, cut into 3 inch pieces
1 cup yellow wax beans
1 cup sliced carrots
Directions:
In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.In a large bowl, add the artichoke hearts, broccoli, caulifl ower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
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