Marinated Vegetable Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 can (14 oz.) artichoke hearts | Drained and cut in half |
| 1 can (6 oz.) pitted black or green olives | Drained |
| 1 jar (4.5 oz.) mushrooms | Drained or use fresh mushrooms |
| Italian salad dressing | To taste. (see recipe in cookbook) |
| 4 cups broccoli | Washed, cut into bite-size pieces, and parboiled |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine all ingredients, except broccoli. | |
| 2 | Toss well. | |
| 3 | Refrigerate 30 minutes before serving. | |
| 4 | Add broccoli just before serving. | |
| 5 | If broccoli is added to soon, it will lose its bright green color and tender. | |
| 6 | Optional ingredients to add: cauliflower, cherry tomatoes, sliced green pepper, and /or cucumbers. |
Posted in Vegetable Salad Recipes
