Makes 4 to 6 servings
|1/2||cup olive oil|
|2||tablespoons red wine vinegar|
|2||tablespoons freshly squeezed lemon juice|
|1/4||teaspoon black pepper|
|1/3||cup chopped green olives with pimiento|
|2||green onions, thinly sliced|
|2||pounds fresh assorted vegetables (carrots, celery, asparagus, sugar snap peas, bell pepper)|
|2||cans (4-1/4 ounces each) chopped ripe black olives|
- In blender or bowl, mix oil, vinegar, lemon juice, salt, sugar and pepper. Add green olives and onions. Set aside.
- Using crinkle cutter, cut carrots into long rippled shapes. Cut celery into thin slices and chill in ice water until they curl. Sauté or blanch red bell pepper strips, and curl them for wormy critters. Steam or blanch asparagus and snap peas 2 to 3 minutes over boiling water; remove and submerge in ice water to retain color.
- Place assorted vegetables in resealable container; pour marinade over vegetables and chill. To serve, spread chopped black olives on serving platter (for dirt-like look). Drain and arrange vegetables across olives on platter.
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