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Salad
2 cups thinly sliced cucumbers or zucchini
2 cups thinly sliced carrots
1 red onion, sliced and separated into rings
24 cherry tomatoes, halved
1/2 cup sliced celery
leaf lettuce
Dressing
1 cup wine vinegar
3/4 cup sugar
1/4 cup olive oil
1 tsp celery seed
1 tsp snipped basil
1/4 tsp freshly ground pepper
1/2 tsp salt (optional)
For salad, combine cucumbers, carrots, red onion, cherry tomatoes
and celery in large bowl. For dressing, beat vinegar, sugar and
olive oil in medium bowl with a wire whisk until well-mixed. Beat
in celery seed, basil, pepper, and salt. Pour over vegetables.
Stir gently. Cover and refrigerate for several hours or overnight,
stirring occasionally.
To serve, drain vegetables, reserving marinade. Line bowl with
lettuce. Spoon vegetables onto lettuce. Serves 8.
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Marinated Vegetable Salad