Photo Credit
Margo Letourneau
The Editors
Yield
8 to 12 servings
Category
Course
Special Considerations
Credit
Adapted from a recipe submitted Barbara Little Good Shepherd
Ingredients
1/2 head cauliflower, in small pieces
2 cups bite-size broccoli florets and stems
2 carrots, sliced
2 celery stalks, sliced 1 inch thick
1 small onion, sliced
1 green bell pepper, cubed
3/4 to 1 cup stuffed green olives or pitted black olives, drained
3/4 cup white or wine vinegar
1/2 cup salad oil
2 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 teaspoon dried oregano or mixed salad herbs
1/4 cup water
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