Title: Marinated vegetables
 Categories: Vegetables, Side dish, Salads
      Yield: 7 Cups
 
    1/3 c  Salad oil
    1/3 c  Cider vinegar
      2 tb Green pepper, finely chopped
      1 tb Parsley, chopped
      1 ts Salt
    1/4 ts Paprika
    1/8 ts Pepper
      3 c  Cauliflower florets
           -- cooked tender-crisp
     15 oz Canned garbanzo beans
           -- heated, drained
      2 c  Cucumber; unpared, sliced
      1 c  Carrots, cut in thin strips
 
  Place oil, vinegar, green pepper, parsley, salt, and spices in a large
  bowl.  Mix well.  Add vegetables.  Mix gently.  Cover.  Marinate for
  several hours or overnight in the refrigerator.  Mix occasionally.
  For optimum eating quality, use within a few days.
  
  Calories per 1/2 cup serving: About 75