Recipe - Marriannes Marinated Salad

1 cn Ripe; pitted olives, drained
6 Carrots; cut or sliced up
2 Bell peppers; cut or sliced up
1 pack (12oz) fresh mushrooms;
cut or sliced up or
2 cn Button mushrooms; slices
1 Head cauliflower; broken
1 Bunch celery; cut or sliced up
1 Jar cocktail onions; drained
One half cup Salad oil
One half cup Olive oil
2 Cloves garlic; pressed
2 cup Granulated sugar
2 tablespoon Dry mustard
2 teaspoon Salt
1 teaspoon Oregano
2 cup Red wine vinegar
Red wine; to taste
Pepper to taste

Heat the marinade to dissolve sugar; pour over raw vegetables; refrigerate
at least 24 hours before serving. Serves 810.

ARKANSAS TODAY, CHANNEL 11, KTHV

11/28/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.