Fresh Vegetable Tray

• 1 lb. fresh mushrooms
• 1 small head cauliflower
• 1 medium head broccoli
• 1 (12 oz.) pkg. cocktail carrots
• 2 c. hot, almost boiling water
• 1 Tbsp. white vinegar
• 1/2 tsp. salt
• 1 c. sour cream
• 1 c. mayonnaise
• 1 pkg. Hidden Valley Ranch creamy Italian salad dressing mix (milk)
• 1 (8 oz.) bottle Italian dressing

1. Wipe mushrooms clean, cut small wedges out of the heads and remove stems.
2. Add 1 tablespoon vinegar and 1/2 teaspoon salt to 2 cups water.
3. Simmer mushrooms for 3 minutes.
4. Remove and let cool. When cooled, add 1 bottle Italian dressing.
5. Marinate mushrooms overnight.
6. Remove from dressing before serving.
7. Rinse broccoli and cauliflower and cut into flowerets.
8. Keep iced.

fresh mushrooms, cauliflower, head broccoli, cocktail carrots, water, white vinegar, salt, sour cream, mayonnaise, italian salad dressing, italian dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283501 (may not work)