Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/1481/
Marinated Vegetable Salad
Yield: Makes 5 cups or 10 servings
Ingredients
| 1 | cup | broccoli flowerets | |
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| 1 | cup | diagonally sliced carrots | |
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| 1 | cup | cauliflower | |
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| 2 | cans | (6 oz. each) V-8 Low Sodium Cocktail Vegetable Juice | |
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| 1/3 | cup | salad oil | |
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| 1/4 | cup | red wine vinegar | |
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| 2 | tablespoons | Italian seasoning, crushed | |
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| 1/8 | teaspoon | cayenne pepper | |
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| 1 | large clove garlic, minced | ||
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| 1/2 | cup | thickly sliced fresh mushrooms | |
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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.
Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/1481/
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