Rainbow Vegetable Tray

Recipe Ingredients

14 oz	397g	Bottled baby corn on the
		Cob
14 oz	397g	Canned artichoke hearts --
		Drained and halved
12 oz	340g	Bottled baby whole carrots
		Drained
9 oz	255g	Bottled whole mushrooms --
		Drained
1 1/3 cups	315ml	Apple cider vinegar
2/3 cup	157ml	Vegetable oil
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 1/2 cups	219g / 7.7oz	Green bell pepper - finely chopped
1 cup	62g / 2.2oz	Purple onion - finely chopped
4 oz	113g	Pimiento - drained, diced
		Lettuce leaves
		Wooden picks

Recipe Instructions

Place corn, artichoke hearts, carrots and mushrooms into separate 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.

Source:
Low-Fat Meals, Woman's Day, 4/96

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.