Friday, November 8, 2013


This recipe goes together quickly however, it does need to chill for 8 hours before serving.

1 pkg (.63-oz) Italian Salad Dressing Mix
1/3 cup tarragon vinegar
2 tbsps water
2/3 cup canola or extra-virgin olive oil
1 tbsp sugar
4 garlic cloves, crushed
6 drops red pepper sauce
1 medium onion, sliced and separated into rings
2 cans (4-oz each) button mushrooms, drained
1/4 cup red bell pepper, diced

In a tightly covered jar, shake the dressing mix, vinegar, and water.  Add the oil, sugar, garlic, and pepper sauce; shake to mix well.

Stir in the onion rings, mushrooms, and bell pepper; cover and refrigerate at least 8 hours before serving.

Serve with a slotted spoon.
Yield: 2 cups

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