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
- In a large clear serving bowl, combine broccoli, cauliflower, yellow squash, red bell pepper, green bell pepper, celery, zucchini, and cucumber.
- Toss well In a medium-sized bowl, stir together vinegar, olive oil, sugar, yellow mustard, minced garlic, salt, and dried tarragon.
- Pour over vegetables and toss well.
- Cover with plastic wrap and chill 8 hours or overnight.
- 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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