Ingredients
-
3
-
2
-
1
-
1
-
1/2
-
1/3
-
1
-
4
-
1 - 2
-
1/2
-
1/2
-
1/4
-
3
-
-
Directions
Vegetables Marinated in a Garlic Dressing, The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987) I have tweaked this just slightly Enjoy!, *Made for Australia/NZ Swap #58* I guess I didn’t read much past the ingredients, ’cause at 4:40 when I was preparing to blanch the veggies, had no idea this was a cold dish !! I decided to mush on and added the rest of the veggies to the broccoli and cauliflower (which I steamed for about 4 minutes) as soon as I took them off the stove Added the dressing immediately and let the flavors fuse while I warmed up some turkey It was a very tasty dish– and I will serve again ! Will also save the recipe for a warm weather dish Thanks for posting, Sharon
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Steps
|
1
Done
|
Blanch Cauliflower and Broccoli by Bring Water to a Boil in a Pot and Then Add in Both Vegs. Leave in 1 Minute, Then Remove to a Bowl of Ice Cold Water to Stop the Cooking Process. Drain Well. |
|
2
Done
|
in a Medium Glass Bowl(or Stainless Steel), Combine Cauliflower, Tomatoes, Pepper Slices, and Olives. |
|
3
Done
|
in a Jar With Tight Fitting Lid, Combine Oil, Vinegar, Mustard, Garlic, Sugar If Using,Salt, Basil, and Black Pepper. |
|
4
Done
|
Cover Tightly and Shakke Until Well Mixed. Pour Over Vegetable Mixture; Cover Tightly and Refrigerate Several Hours or Overnight. |
|
5
Done
|
Cover and Refrigerate Broccoli Separately. |
|
6
Done
|
Just Before Serving, Add Broccoli to Marinated Vegetables and Toss to Combine Well. Enjoy! |
