Rainbow Vegetable Trayappetizers 14 oz bottled baby corn on the 1 cob 14 oz canned artichoke hearts -- 1 drained and halved 12 oz bottled baby whole carrots 1 drained 9 oz bottled whole mushrooms -- 1 drained 1 1/3 cup apple cider vinegar 2/3 cup vegetable oil 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cup green bell pepper finely chopped 1 cup purple onion finely chopped 4 oz pimiento,drained,diced 1 lettuce leaves 1 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 |
