Recipe - Rainbow Vegetable Tray

14 ounce Bottled baby corn on the
Cob
14 ounce Canned artichoke hearts
Drained and halved
12 ounce Bottled baby whole carrots
Drained
9 ounce Bottled whole mushrooms
Drained
1 1/3 cup Apple cider vinegar
2/3 cup Vegetable oil
One half cup Sugar
One half teaspoon Salt
One half teaspoon Pepper
1 One half cup Green bell pepper
finely chopped
1 cup Purple onion
finely chopped
4 ounce Pimiento,drained, minced
Lettuce leaves
Wooden picks

Place corn, artichoke hearts, carrots and mushrooms into seperate ziptop
bags or shallow glass dishes.

Combine vinegar and next seven ingredients, stirring until sugar dissolves.
Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or
overnight.

Drain vegetables and arrange on a lettucelined serving plate. Serve with
wooden picks.

From: Southern Living "Home For the Holidays", 1995

From the recipe files of suzy@gannett.infi.net
Posted to MMRecipes Digest V3 #224

Date: Sat, 17 Aug 1996 21:34:51 0700

From: Julie Bertholf jewel1@ix.netcom.com