Marinated Vegetable Salad

20 min

Prep Time

5 min

Cook Time

25 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

2 3/8

lb

Vegetables, California blend, frozen

7 1/2

oz

Balsamic Vinegar Dressing (separate recipe)

13

tbsp

Celery, fresh, diced

1/2

cup

Onion, white, fresh, chopped

1/3

cup

Bell pepper, green, fresh, chopped

1/3

cup

Pimentos, canned

Nutrition Info

157.00 g / 5.61 oz per serving.

Recipe Label

Instructions

**Prepare at least several hours prior to serving


1. Cook frozen vegetables until just tender - drain & cool.
2. Wash & chop/dice celery, onion, & green pepper.
3. Dice pimento.
4. Lightly mix cooked & raw vegetables with Italian dressing.
5. Refrigerate for several hours or overnight - chill to 41°F or below.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
- Wash raw fruits and vegetables before using them in food preparation.
Holding :
- Hold for cold service at an internal temperature of 41 F or lower.