Ingredients:

  • 1 1/2 c. sliced carrots
  • 2 cartons sliced fresh mushrooms
  • 1 1/2 c. diced red pepper
  • 1 1/2 c. diced green pepper
  • 1/2 c. onions (circle sliced)

  • 1/2 c. oil
  • 1/2 c. vinegar
  • 1/4 c. water
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 1/4 tsp. white pepper (I use black... no difference!)
  • 1/4 c. sugar

Directions:

  1. Combine all the dressing ingredients in a pot and bring to a boil.
  2. Reduce heat and add the carrots. Cover pot and simmer for 5 minutes.
  3. Add the rest of the vegetables and simmer for another 3 minutes.
  4. Remove from heat, add 2 tsp. basil, and refrigerate.

Note: This is a salad that can be made a day or two before and keeps nicely. Excellent if you like preparing for Shabbat on Thursday!