Marinated Vegetable Salad

06/25/2006 
Ingredients


    

  • 2 large packages of frozen vegetables (California blend with broccoli, carrots, cauliflower)
    • 

  • 3 stalks of sliced celery
    • 

  • 1/2 C sliced stuffed olives
    • 

  • 1 small can of sliced black olives (drained)
    • 

  • 4 green onions, chopped
    • 

  • 3 tomatoes chopped
    • 

DRESSING


    

  • 1 small package of Hidden Valley Ranch (lite)
    • 

  • 2/3 C salad oil
    • 

  • 1/4 C vinegar
    • 

  • 1 tsp sugar
    • 



    

  1. Cook frozen vegetables for 2 minutes and drain.
    2. 

  2. Add all other vegetables in a large bowl.
    3. 

  3. Fix dressing and let it sit for 20 minutes before tossing with veggies.
    4. 

This salad is BEST the 2nd day because the vegetables have had time to marinate in the fridge.
Recipe from the kitchen of: Becky Hays


    

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