Monday, March 10, 2008

Marinated Vegetable Salad

Here's the latest submission to the Carolina Sauce Company Recipe Challenge. This salad should be made a few hours ahead of time or the night before, to allow time to marinate. Serves 4 as a side dish.

1 medium cucumber, thinly sliced
1 8oz can sliced carrots, drained
1 8oz can French style green beans, drained
1 small red onion, sliced into thin rings
1/2 cup Signolia's Balsamic Vinaigrette
1/3 cup (or to taste) crumbled Feta cheese

Combine the cucumbers, carrots, green beans and separated onion rings in a non-metal bowl or in a large resealable plastic bag, and pour the 1/2 cup Signolia's Balsamic Vinaigrette over the vegetables. If using a bowl, stir the vegetables to coat all with the dressing, then cover the bowl. If using a plastic bag, seal the bag and gently shake to coat all vegetables with the dressing. Place the covered bowl or sealed bag in the refrigerator for several hours or overnight, stirring or shaking occasionally. Before serving, place the marinated vegetables with their dressing in a serving bowl and sprinkle with feta cheese.

Zestfully yours,

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