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Betty's Healthy Marinated Vegetables

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Insider Secrets for a Lean-Body
Added by Serg
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Ingredients

  • 2 to 3 stalks fresh broccoli, rinsed, dried, and chopped
  • ¼ medium cauliflower, rinsed, dried, and chopped
  • 1 small yellow squash, rinsed, dried, and chopped
  • ½ medium-sized red bell pepper, rinsed, dried, and chopped
  • ½ medium-sized green bell pepper, rinsed, dried, and chopped
  • 2 celery ribs, rinsed, dried, and chopped
  • 1 small zucchini squash, rinsed, dried, and chopped
  • 1 medium-sized cucumber, rinsed, dried, and chopped
  • 1 ½ cups white vinegar
  • 1 cup light-tasting olive oil
  • ¼ cup sugar
  • 1 ½ teaspoons yellow mustard
  • 2 cloves garlic, minced
  • 1 ½ teaspoons salt
  • 1 teaspoon dried tarragon

Instructions

  1. In a large clear serving bowl, combine broccoli, cauliflower, yellow squash, red bell pepper, green bell pepper, celery, zucchini, and cucumber.
  2. Toss well  In a medium-sized bowl, stir together vinegar, olive oil, sugar, yellow mustard, minced garlic, salt, and dried tarragon.
  3. Pour over vegetables and toss well.
  4. Cover with plastic wrap and chill 8 hours or overnight.
  5. To serve, use a slotted spoon to dip marinated vegetables into salad bowl or onto a lettuce leaf on a salad plate. 



Category
Marinade for vegetables

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