Have salad, will travel

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Deandra Barnett, my new friend from Macon, Ms., put on the dawg for the MSU football reunion last weekend.  She came up with some wonderful dishes that are new to my Starkville crowd.

My favorite was a beautiful marinated vegetable salad she served in a big crystal bowl.  She said it travels well and can safely sit out for long periods.  This will become my tailgate “go to” recipe this fall.

I could kick myself for not getting a picture before all the football players attacked her bowl.  The one pictured looks somewhat similar.

She served hers up in a huge glass bowl so you could really appreciate the different colors and textures.

Deandra’s Marinated Vegetables

12 sm. white onions, halved

1 sm. cauliflower, in florets

1 lb sliced mushrooms

2  green bell peppers, cut into strips

1 can jumbo black olives, pitted & drained

1 jar jumbo green olives, drained

2 cans artichoke hearts, drained & quartered

2 pkgs. frozen Brussel  sprouts, cooked

1 squash, sliced

Marinade:

1 cup Mazola oil

1 3/4 cup red white vinegar

2 tsp. salt

2 T oregano, heaping

1   glove garlic, minced or powder

1/4 tsp. cracked pepper

Toss all vegetables together, set aside, bring marinade to a boil, cool slightly and pour over cut vegetables. Marinate UP TO 12 hours, Drain , sprinkle with tiny tim tomatoes (that’s ‘Macon speak’ for cherry tomatoes) & toss.  She likes to serve on a buffet with tooth picks.

Tomorrow I’ll share her cheese appetizer casserole if I decide I don’t want to keep it to myself. If was another winner all wrapped up in maroon and white.

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