Vegetables Vinaigrette

Ingredients

1 cup olive oil
1/3 cup wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
2 cloves garlic, crushed
2-3 cups prepared vegetables
lettuce, optional
minced green onion, optional
chopped parsley, optional

Preparation

In a tightly covered jar, shake oil, vinegar, oregano, salt, pepper, dry mustard and crushed garlic together. Arrange prepared vegetables in a shallow baking dish; pour oil mixture over vegetables. (Use cooked green beans, carrots, potatoes or brussels sprouts, raw cucumber slices, tomato slices, garbanzo beans, tiny beets or hot green cherry peppers.) Cover and chill 2 to 3 hours, spooning dressing over vegetables occasionally. If desired, serve drained vegetables on lettuce and sprinkle with minced green onion and chopped parsley. Drizzle a small portion of dressing over the top. Good for Antipasto, too.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.