Serves: 5
Total Calories: 319

1 cup cauliflowerets small
1/2 (9-ounce) package frozen green bean
1 carrot medium, cut in 1/2-inch sticks
1/4 pound mushrooms fresh, sliced
1 zucchini medium, cut in 1 1/2-inch sticks
2/3 cup vegetable oil
1/3 cup lemon juice
2 tablespoons water
2 tablespoons onions chopped
2 teaspoons sugar
1 clove garlic minced
1 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup green olives
Lettuce leaves (optional)

In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil and cook 5 minutes or until crisp-tender. Remove with a slotted spoon and place in a 2-quart shallow bowl or casserole. Repeat with green beans and carrot, cooking 5 minutes or until crisp-tender drain and add to cauliflower. Add mushrooms and zucchini.

Place oil, lemon juice, 2 tablespoons water, onion, sugar, garlic, oregano, salt, and pepper in a blender container. Cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.

To serve, add olives and toss to mix well. Drain and spoon small portions onto lettuce on individual plates.

Nutritional Facts:

Serves: 5
Total Calories: 319
Calories from Fat: 276

More Recipes from the Current Calendars Cookbook:
Apple Strudel
Chilies Rellenos Pie
Fettuccini Carbonara
Fried Wontons
Greek Appetizer Salad
Pavlova
Steamed Plum Pudding
Swedish Meatballs