Rainbow vegetable tray
Yield: 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
Instructions:
drained diced Lettuce leaves Wooden picks 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
