Marinated Vegetable Salad
2 stalks celery
2 large carrots, scraped
1/8 lb. fresh green beans
1 green pepper cut into 1" squares
1 small cauliflower cut into florets
5 green onions
1 cup drained garbanzo beans
1/4 cup olives
lettuce
Cut celery, carrots and green onions into 1" pieces.
Remove strings from
green beans. Cut beans into 1" pieces.
Place celery, carrots, green
beans, green pepper and cauliflower in Dutch oven with 2 cups Maison
Louisianne Creole Shut-My-Mouth Marinade.
Bring to boil. Cover and simmer 5-6 min.
Add green onions, drained garbanzos
and olives. Simmer 3 min.
Remove from heat. Transfer to bowl. Cover.
Chill at least 8 hrs.
Serve over lettuce.
Serves 6-8.
