Rainbow Vegetable Tray

Categories: Appetizers

Serves: 25 Servings

Ingredients:

14 oz Bottled baby corn on the
Cob
14 oz Canned artichoke hearts --
Drained and halved
12 oz Bottled baby whole carrots
Drained
9 oz Bottled whole mushrooms --
Drained
1 1/3 c Apple cider vinegar
2/3 c Vegetable oil
1/2 c Sugar
1/2 ts Salt
1/2 ts Pepper
1 1/2 c Green bell pepper
-finely chopped
1 c Purple onion
-finely chopped
4 oz Pimiento,drained,diced
Lettuce leaves
Wooden picks

Instructions:
Place corn, artichoke hearts, carrots and mushrooms into seperate zip-top
bags or shallow glass dishes.

Combine vinegar and next seven ingredients, stirring until sugar dissolves.
Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or
overnight.

Drain vegetables and arrange on a lettuce-lined serving plate. Serve with
wooden picks.

From: Southern Living "Home For the Holidays", 1995

From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #224

Date: Sat, 17 Aug 1996 21:34:51 -0700

From: Julie Bertholf

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