Marinated Vegetable Salad

Yield: Makes 5 cups or 10 servings

Ingredients

1 cup broccoli flowerets

1 cup diagonally sliced carrots

1 cup cauliflower

2 cans (6 oz. each) V-8 Low Sodium Cocktail Vegetable Juice

1/3 cup salad oil

1/4 cup red wine vinegar

2 tablespoons Italian seasoning, crushed

1/8 teaspoon cayenne pepper

1 large clove garlic, minced

1/2 cup thickly sliced fresh mushrooms

Nutrition Facts

Yield: Makes 5 cups or 10 servings

Approximate Nutrient Content per serving:

Calories: 85

Sodium: 21mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Early in day, in 2-quart saucepan over high heat, in 1 inch boiling water, cook broccoli, carrots and cauliflowerets 5 minutes or until vegetables are tender-crisp. Drain.

2. In large shallow dish, combine V-8 Low Sodium Cocktail Vegetable Juice , salad oil, vinegar, Italian seasoning, cayenne and garlic. Stir in cooked vegetables and mushrooms.

3. Cover; refrigerate 6 hours or more, stirring occasionally.

Source: V-8 Low Sodium Cocktail Vegetable Juice

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/1481/Marinated_Vegetable_Salad

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