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| 1 1/2 Tasse | salad oil |
| 1/2 Tasse | white vinegar |
| 1 Esslöffel | dijon mustard |
| 2 Esslöffel | oregano fresh |
| 2 Teelöffel | Salt |
| 1 Teelöffel | Black pepper (or to taste) |
| 1 Tasse | Broccoli florts; cooked al dente |
| 1 Tasse | Cauliflower florets; cooked al dente |
| 1 | Red bell pepper; seeded, julienned |
| 1 | Green bell pepper; seeded, julienned |
| 1 Tasse | Carrots; sliced, cooked al dente |
| 1 klein | Yellow onion; julienned |
| 1 klein | red onion julienned |
| 1 Tasse | Baby corn |
| 1 Tasse | Pickled Jalapeno chiles (whole); drained and reserve juice |
| 1 Tasse | Pickled Jalapeno chiles (sliced); drained and reserve juice |
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In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes.
Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups.
Michael Bowers <mikeb@radonc. Ucdmc. Ucdavis. Edu>
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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