Marinated fresh vegetable medley

4 servings

Ingredients

Quantity Ingredient
⅓ cup Red Wine Vinegar
3 tablespoons Fresh Lemon Juice
1 tablespoon Fresh Chives; minced
1½ teaspoon Dry Mustard
1½ teaspoon Salt
1 teaspoon Ground Black Pepper
⅓ cup Virgin Olive Oil
1½ cup Mushrooms; thinly sliced
1½ cup Cherry Tomatoes; halved
1½ cup Zucchini; thinly sliced
1½ cup Carrots; thinly sliced
1½ cup Green Onions; thinly sliced
1½ cup Green Bell Pepper; thinly sliced
1½ cup Broccoli Florets
1½ cup Cauliflower Florets
½ cup Sunflower Seeds; shelled
½ cup Parmesan Cheese

Directions

In a small bowl, combine red wine vinegar, lemon juice, chives, mustard, salt and black pepper; mix well. With a wire whisk, blend in olive oil. Combine vegetables, sunflower seeds and Parmesan cheese in a salad bowl and marinate vegetables in refrigerator 8 hours or overnight.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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