Marinated Vegetable Salad Cooking for Entertaining Marlene Sorosky Yield: 16 servings l large head cauliflower 4 stalks celery 4 large carrots ¼ lb. fresh green beans 2 green peppers 1-½ bunches green onions 2 (4-oz.) cans pitted ripe olives, drained 2 (8-¾-oz.) cans garbanzo beans, drained Wine Vinegar Dressing 1-½ cups red wine vinegar 1-½ cups water ½ cup vegetable oil 2 Tbsp. sugar 4 garlic cloves, minced 1 tsp. dry basil ½ cup chopped parsley 2 tsp. salt ¼ tsp. pepper Prepare wine Vinegar Dressing; set aside. Separate cauliflower into small flowerets. Cut celery, carrots and green beans into 1-inch diagonal pieces. Cut green pepper into 1-inch square pieces. Place cauliflower, celery, carrots, green beans and green peppers, in a 6-quart saucepan. Pour Wine Vinegar Dressing over and stir. Cover and simmer over moderate heat 5 to 6 minutes. Cut green onions into 1-inch diagonal pieces. Stir green onions, olives and garbanzo beans into vegetables. Simmer 3 minutes longer. Place in a large bowl. Cool. Cover and refrigerat overnight. May be refrigerated up to 2 weeks.

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