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Yield:
8 Servings
Ingredients:
| 1 can |
Ripe, pitted olives, drained |
| 6 x |
Carrots, sliced |
| 2 x |
Bell peppers, sliced |
| 1 pkt |
(12-oz) fresh mushrooms, |
| |
----------------- sliced -or ---------------- |
| 2 can |
Button mushrooms, slices |
| 1 head |
cauliflower, broken |
| 1 bn |
celery, sliced |
| 1 jar |
cocktail onions, drained |
| 1/2 cup |
Salad oil |
| 1/2 cup |
Olive oil |
| 2 x |
Cloves garlic, pressed |
| 2 cup |
Granulated sugar |
| 2 tbl |
Dry mustard |
| 2 tsp |
Salt |
| 1 tsp |
Oregano |
| 2 cup |
Red wine vinegar |
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Red wine, to taste |
Instructions:
Instructions: Heat the marinade to dissolve sugar; pour over raw vegetables; refrigerate at least 24 hours before serving.
Serves 8-10.
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