Blushing Antipasto
- 6 oz Can of V-8 juice
- 1/4 c Salad oil
- 2 tb Vinegar
- 6 oz Pkg Italian Dressing mix
- 2 c Cauliflowerets
- 2 c Sliced fresh mushrooms
- 1 c Sliced carrots
- 1 c Sliced green pepper
- 1 c Sliced cucumber
To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad
dressing mix; shake well. In bowl, combine vegetables; Pour marinade over
all. Marinate in refrigerator for at least 4 hours, stirring occasionally.*
NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms
and cucumbers until a few hours before serving --- they will go limp
instead of remaining crisp. The balance can be combined and marinated up to
a couple of days ahead of serving in the refrigerator.
* I have found it works best if you marinate in a tightly covered bowl.
Then when you are in the kitchen and think about it, you can just turn it
upside down, shake it a bit, and put it back in the frig instead of
stirring it.
dressing mix; shake well. In bowl, combine vegetables; Pour marinade over
all. Marinate in refrigerator for at least 4 hours, stirring occasionally.*
NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms
and cucumbers until a few hours before serving --- they will go limp
instead of remaining crisp. The balance can be combined and marinated up to
a couple of days ahead of serving in the refrigerator.
* I have found it works best if you marinate in a tightly covered bowl.
Then when you are in the kitchen and think about it, you can just turn it
upside down, shake it a bit, and put it back in the frig instead of
stirring it.
