Recipe: Vegetable Salad with Herb Marinade and Creamy Vegetable Dressing

SPRINGTIME VEGETABLE SALAD WITH HERB MARINADE AND CREAMY VEGETABLE DRESSING

Herb Marinade (recipe follows)
1 1/2 cups fresh mushrooms, sliced
1 1/2 pounds fresh asparagus, cut in two inch pieces, and blanched until tender crisp
1 (16 ounce) can garbanzo beans
1/2 cup small ripe black olives, pitted
1/2 cup pimento stuffed green olives, sliced
1 small onion, thinly sliced
2 heads iceberg lettuce, cored, rinsed, drained and chilled
1 (14 ounce) can artichoke hearts
Cherry tomatoes (for garnish)
Parsley (for garnish)
Creamy Vegetable Dressing (recipe follows)

Combine Herb Marinade with the mushrooms, asparagus, garbanzo beans, olives, onion and artichokes. Chill for 1 hour, turning occasionally.

Drain, reserving marinade and place marinated vegetables in serving bowl. Prepare Creamy Vegetable dressing.

Cut lettuce into wedges and arrange on individual salad plates. Garnish with cherry tomatoes and parsley. Spoon marinated vegetables over wedges; serve Creamy Vegetable Dressing on the side.

HERB MARINADE
Makes about 2 1/4 cups

1 1/2 cups oil
1/2 cup red wine vinegar
3 tablespoons light corn syrup
2 teaspoons seasoned salt
1 tablespoon dried basil
1/2 teaspoon seasoned pepper

Combine all ingredients for the marinade in a 1 quart jar, cover and shake to blend.

CREAMY VEGETABLE DRESSING
Makes 2 cups

1/2 cup reserved Herb Marinade
1 cup mayonnaise
1/4 cup chopped green bell pepper
1/4 cup pimento, chopped
1 tablespoon chopped green onion
1 tablespoon fresh chopped parsley

In small bowl, gradually stir reserved marinade into mayonnaise. Add remaining ingredients and mix well.

Makes 12 to 16 servings
Source: Gracious Gator Cooks by The Junior League of Gainesville, Florida