Marinated Vegetables

Martha Haertling

2 c fresh baby carrots
1 c broccoli
1/2 c oil
1/3 c tarragon vinegar (can use 1/3 c white vinegar and 1/2 t tarragon in place of tarragon vinegar)
1 T sugar
2 T water
3 garlic cloves, minced
1 (.7-oz) envelope Italian salad dressing mix
1/2 c thinly sliced onions, separated into rings
2 (4.5-oz) jars whole mushrooms, drained
1 can whole black olives, drained

In medium saucepan, bring 1/2 c water to a boil. Add carrots and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool.
Repeat with broccoli, cooking for 1 to 3 minutes. Drain; rinse with cold water to cool.

In small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic and salad dressing mix. Mix or shake well.

In large bowl, combine carrots, broccoli, onions, mushrooms and olives. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 2 hours or overnight.

Marinated Antipasto Tray
Marinated vegetables
Leaf lettuce
5 oz thinly sliced salami
Cheddar or mozzarella cheese, cut into thin slices or cubes
To serve as an antipasto tray, arrange drained vegetables on lettuce-lined serving tray.
Cut salami slices in half; roll into cones. Insert salami cones and cheese around base of vegetables.