Appetizer Finger Salad

Pam Rush
Salina, Kansas

Appetizer Finger Salad

1 lb. baby carrots
1 pkg. celery hearts, cut into chunks
1 head cauliflower, broken into florets
2 bunches broccoli, broken into florets
1 to 2 green peppers, sliced thin
1 sm. red onion, sliced thin
2 cans black olives, drained
1 med. jar green olives, drained

Place all ingredients in a large bowl or 2 gallon Zip-Loc bag. Mix well.

1 1/2 c. salad oil
2/3 c. cider vinegar
2 1/2 tsp. salt
1 tsp. pepper
3 cloves garlic, crushed
1 1/2 tsp. sugar

Mix together well, pour over vegetables. This is in peak form in 24 hours. Turn over or shake the bag when you go to the fridge for any reason throughout the 24 hour period. Cherry tomatoes may be added, but if so, do not add them until about an hour before serving.

…from “Between Friends” Cookbook

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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