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Marinated Vegetable Salad

posted Dec 6, 2011, 1:53 PM by Unknown user   [ updated Apr 7, 2018, 6:04 PM by briana davis ]
Jimmy L. Babin
Creative Cajun Cooking
The salad you just can't get enough of
Servings: 150
Yield: 4 1/2 gallons
8 Yellow Squash
8 Zucchini Squash
8 Cucumbers
2 stalks Celery
3 Onions (purple)
4 stalks Broccoli
1 head Cauliflower
1 pint Mushrooms, sliced
1 gallon Tomatoes, chunked
1 pound Baby carrots, peeled
4 Bell Peppers
3 cups MAGIC SWAMP DUST
1 gallon Mazola Corn Oil
1 gallon White Vinegar

Copyright: Cookbook #1
  • Cut all ingredients into bite-size pieces.
  • Mix and allow to sit in refrigerator for a minimum of 10 hours, and a maximum of 24 hours before serving.
Service for 160 - 200 people -
depending on portion size.
UTENSILS NEEDED: 1 - 6"
Full Pan.



Per Serving (excluding unknown
items): 235 Calories; 24g Fat (86.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.


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