Cooked Vegetable Salad

What you need

  • 4 cups assorted crisp-cooked and drained vegetables such as green beans, sliced beets, cauliflower, sliced carrots, cubed potatoes, peas and sliced zucchini
  • ½ cup Heart Shape Italian Seasoning Oil
  • ¼ wine vinegar (optional)
  • ¼ teaspoon sugar
  • Lettuce

Make it
Place cooked vegetables in a plastic bag; combine Heart Shape Italian Seasoning Oil, wine vinegar (optional) and sugar; pour over vegetables. Close bag. Refrigerate several hour or overnight; turning occasionally. To serve, drain the vegetables and arrange on a lettuce lined platter or on individual lettuce-lined salad plates.

Servings: Makes 8 servings.