Festive Marinated Vegetable Salad
Ingredients for Vegetables
- 2 cups broccoli (florets and stems), diagonally sliced
- 1½ cups peeled carrot, diagonally sliced
- 1 cup sweet red pepper, coarsely chopped
- 1 cup celery, diagonally sliced
- ¼ cup peeled red onion, coarsely chopped
- Crisp red cabbage leaves
Ingredients for Marinade
- ½ cup sugar
- 1 tsp. Sauer's Ground Dry Mustard
- 1 tsp. Sauer's Dill Weed
- ½ teaspoon salt or to taste
- ⅔ cup cider vinegar
- ½ cup oil
Preparation
1. Place all vegetables, except red cabbage leaves, in a large bowl.
2. In a small heavy saucepan, combine sugar, mustard, dill weed, and salt. Add vinegar and oil, blending well.
3. Bring to a boil over medium heat, stirring until sugar dissolves. Pour over vegetables, mixing well.
4. Refrigerate for several hours, stirring after 1 hour.
5. To serve, spoon vegetables, draining well, onto salad plates lined with red cabbage leaves.
2. In a small heavy saucepan, combine sugar, mustard, dill weed, and salt. Add vinegar and oil, blending well.
3. Bring to a boil over medium heat, stirring until sugar dissolves. Pour over vegetables, mixing well.
4. Refrigerate for several hours, stirring after 1 hour.
5. To serve, spoon vegetables, draining well, onto salad plates lined with red cabbage leaves.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.