MI Coop Kitchen

Marinated Mushroom Antipasto

Recipe by
Great Lakes Energy Cooperative  
Veggies:
  • 1 medium onion, sliced
  • 1 jar of whole mushrooms, drained (or fresh mushrooms)
  • 1 can baby carrots, drained
  • 1 can pitted black olives, drained
  • 1 jar marinated artichoke hearts, including marinade
Dressing:
  • 2/3 cup white vinegar
  • 2/3 cup salad oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano leaves
Mix the dressing ingredients together, and then add veggies. Refrigerate for 2 hours prior to serving. You can make this recipe up several days ahead of time during the busy holiday season.
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