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Antipasto Salad, Vegetable (P, TNT)
Source: Miriam Solomon in the GRA cookbook right here in Ramat Beit Shemesh
Serves: Varies, depending on size of vegetables

1 cauliflower
2 carrots, cut in strips
2 celery stalks, cut in strips
1 pepper, cut in strips
Green olives
3/4 cup wine vinegar
1/2 cup oil
1/4 cup water
2 tbsp. sugar
1/2 tsp. oregano
1/4 tsp. pepper

Combine all ingredients except olives.

Bring to boil, simmer until soft (not too soft!)

Cool and refrigerate. Add olives.

Poster's Notes:
The only change I make is add the olives after cooking rather than before--they have a stronger flavor that way.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A