powder.
For the marinated vegetables, combine the yogurt, cayenne pepper
e al dente. Remove the vegetables with a slotted spoon and
Place couscous in a medium heatproof bowl and stir in boiling water. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Using a fork. Fluff and separate grains.
Add drained vegetables, carrots, basil and lemon juice to couscous and toss gently to combine. Serve salad sprinkled with walnuts.
Combine vegetables.
Mix salad oil, sugar, vinegar, salt, water and pepper and pour mixture over vegetables.
Mix well and marinate for 24 hours.
Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.
eppers and zucchini until the vegetables are slightly tender but still
Cover fresh vegetables (my favorites are mushrooms, onions, peppers, cauliflower and zucchini) with dressing.
Store in airtight container.
The longer marinated, the better.
Good for snacking or with a salad.
ill need 4 c. fresh vegetables cut into bite-sized pieces
Marinate all vegetables in dressing for 24 hours.
Makes 8 servings.
Cook frozen vegetables for 10 minutes and drain well.
Add other vegetables.
Heat vinegar, sugar, salt and garlic to dissolve.
Pour over vegetables and refrigerate for 2 hours.
Place fish fillets on a baking pan, skin side down.
Baste fish with margarine.
Sprinkle with salt and pepper.
Spread 1/3 cup marinated vegetables over the top of each fillet.
Bake at 350\u00b0 for 20 to 25 minutes or until the fish flakes easily when tested with a fork.
Mix the first six ingredients.
Place cut up vegetables in 1 1/2-quart shallow baking dish.
Pour sauce over vegetables and mix.
Cover and refrigerate 6 hours or overnight.
Mix all ingredients except vegetables.
Pour over vegetables. Refrigerate 24 hours before serving.
Crunchy and good!
Cut up vegetables and place in large bowl with lid.
Mix all other ingredients well and pour over vegetables.
Refrigerate several hours or overnight, stirring now and then.
Serve as appetizer or salad.
Mix all except vegetables together.
Cook vegetables until tender.
Pour mix over vegetables.
Let stand for 24 hours before eating.
Serve cold.
Mix marinade ingredients in a sauce pan and heat to boiling.
Boil for 1 minute then set aside to cool.
Drain vegetables
Mix all vegetables in a bowl.
Pour cooled marinade over vegetables and mix well.
Cover and refrigerate overnight.
Drain all vegetables.
Thinly sliced green onions.
Mix all vegetables together.
Mix sugar with vinegar (you can use half tarragon and half wine vinegar or half malt and half regular vinegar).
Add mixture to vegetable.
May add black pepper if desired.
Refrigerate salad at least 24 hours before serving. Pour off some of marinade or use slotted spoon to serve.
Keeps indefinitely in refrigerator.
Cook mixed vegetables until tender-crisp and then drain.
Add rest of ingredients.
Mix well and refrigerate.
Better if made 1 day before using.
Bring first five ingredients to a boil and cool.
Drain all canned vegetables well. Put all vegetables in bowl and pour oil mixture over.
Cover and let set several hours or overnight.
Place vegetables in shallow dish.
In small bowl or jar, mix remaining ingredients; pour over vegetables.
Cover; refrigerate 6 hours, stirring occasionally.