Marinated Vegetable Salad
Item
Title
Marinated Vegetable Salad
Description
A recipe for Marinated Vegetable Salad
Creator
Wendy Rose
pages
65
transcription
Ingredients
1 can chicken broth
4 medium carrots, sliced
2 c. cauliflowerets
2 small zucchini, diagonally sliced
¼ lb. fresh mushrooms, sliced
¼ c. wine vinegar
1 env. Italian salad dressing mix
Directions
In saucepan, bring broth to boil. Add carrots; simmer 2 minutes. Cool. Stir in remaining ingredients. Chill 6 hours or more. Stir occasionally. Makes about 6 cups, approximately 30 calories per ½ cup serving.
1 can chicken broth
4 medium carrots, sliced
2 c. cauliflowerets
2 small zucchini, diagonally sliced
¼ lb. fresh mushrooms, sliced
¼ c. wine vinegar
1 env. Italian salad dressing mix
Directions
In saucepan, bring broth to boil. Add carrots; simmer 2 minutes. Cool. Stir in remaining ingredients. Chill 6 hours or more. Stir occasionally. Makes about 6 cups, approximately 30 calories per ½ cup serving.
