Post by juliesgt on Jul 3, 2005 19:05:44 GMT -5
Brocolli & Carrot Crudites with Olives
Adapted from Southern Sideboards Cookbook
Carrots:
2 handfuls of small carrots, cut into skinny strips. Marinate in the following--
3 T. red wine vinegar
3 T. olive oil
1 t. minced garlic
1 t. seasoned salt
1/3 bunch of fresh parsley, minced
Brocolli & Olives:
1-2 bunches fresh brocolli, cut into bite-sized pieces
Some number of any/each-- black, green stuffed w/ pimento, green stuffed w/ garlic, kalamata olives
Marinate the brocolli and olives in the following--
1/4 cup olive oil
1/4 cup lemon juice
1/4 t. garlic salt (or abt 3/4 t. garlic powder and 1/4 t. salt)
To serve, drain carrots and brocolli/olives well.
Arrange artfully(!) on a platter.
I'm looking forward to having these. I made them today for tomorrow's July Fourth dinner and they are marinating. DH and I had fun taking a sample of an olive from each can/jar. I hadn't realized how different olives can taste!
Adapted from Southern Sideboards Cookbook
Carrots:
2 handfuls of small carrots, cut into skinny strips. Marinate in the following--
3 T. red wine vinegar
3 T. olive oil
1 t. minced garlic
1 t. seasoned salt
1/3 bunch of fresh parsley, minced
Brocolli & Olives:
1-2 bunches fresh brocolli, cut into bite-sized pieces
Some number of any/each-- black, green stuffed w/ pimento, green stuffed w/ garlic, kalamata olives
Marinate the brocolli and olives in the following--
1/4 cup olive oil
1/4 cup lemon juice
1/4 t. garlic salt (or abt 3/4 t. garlic powder and 1/4 t. salt)
To serve, drain carrots and brocolli/olives well.
Arrange artfully(!) on a platter.
I'm looking forward to having these. I made them today for tomorrow's July Fourth dinner and they are marinating. DH and I had fun taking a sample of an olive from each can/jar. I hadn't realized how different olives can taste!