Vegetable Marinade Salad

[Guest guest]

Vegetable Marinade Salad

 

1 pkg. frozen caulifrower, 10 ozs.

1 cucumber,pared and sliced

1 tomato,cut into wedges

1/3 cup vegetable oil

1/4 cup dry white wine

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/8 teaspoon garlic salt

6 lettuce cups

 

Cook cauliflower as directed on package; drain and refrigerate until

chilled. Place cauliflower, cucumber and tomato in bowl.

Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over

vegetables. Cover and refrigerate, stirring occasionally, at least 12 hours but

no longer than 24 hours. Serve in lettuce cups.

Yields 6 servings.

 

 

 

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