Marinated Vegetables—Raw Vegetables are the Healthiest Choice.
Cooks' Note
Because you are serving them raw, be sure to use tender, young vegetables that are blemish free, thoroughly rinsed, and trimmed.
Recipe information
Yield
serves 4 to 6
Ingredients
2 cups of any combination of:
Cauliflower, cut into florets
Broccoli, cut into florets
Celery stalks, sliced
Any color bell pepper, cored, seeded, and cut into thin strips
Vidalia, 1015, Walla Walla, or other sweet onion, sliced
Yellow summer squash or zucchini, sliced
Cucumber, sliced
White button or baby portobello mushrooms, sliced
Ripe tomatoes, cut into wedges, or cherry tomatoes, halved
1 cup Wish-Bone or other Italian salad dressing
Preparation
Place all vegetables except tomatoes in a plastic storage bag. Add the dressing, press out excess air, seal tightly, and marinate for at least 12 hours in the refrigerator, turning once. If you wish to include tomatoes, add them to the bag and marinate for 1 hour. Drain and serve.
