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| Fresh Marinaded Vegetable Salad |
There was at one time a deli in Evansville (Al a Carte) that had as it's specialty all sorts of salads. One I liked was a concoction of vegetables in a sweetened, yet retaining a "bite", vinegar marinade. It seemed to get better the longer it sat in the refrigerator. This is my take as I remember it.
4, 4-5" cucumbers cut in sixths lengthwise
1 pound of carrots cut in 4 " sticks and blanched
2, 6" zucchini cuts in 4" sticks
2 red bell peppers cut in large julianne
1/2 red onion sliced
1 pound of carrots cut in 4 " sticks and blanched
2, 6" zucchini cuts in 4" sticks
2 red bell peppers cut in large julianne
1/2 red onion sliced
Dressing:
1 C. sugar
3/4 C. water
1 t. salt
1/2 t. pepper
water to taste
Parsley. dill, or herbs of your choice
1 C. sugar
3/4 C. water
1 t. salt
1/2 t. pepper
water to taste
Parsley. dill, or herbs of your choice
Bring vinegar, sugar, salt, and pepper to a boil in a medium sauce pan and stir until well dissolved. Add about 2 C. of cold water to taste. Correct seasoning and add additional water and or herbs as necessary to make this to your liking.
Cover the prepared vegetables with the dressing and store covered in the refrigerator for at least 24 hours before serving. Plate and garnish with fresh herbs. Yields about a gallon.
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