Ingredients
2
cups fresh baby carrots
1/2
cup oil
1/3
cup tarragon vinegar
1
tablespoon sugar
2
tablespoons water
3
garlic cloves, minced
6
drops hot pepper sauce
1
(.7-oz.) envelope Italian salad dressing mix
2
medium onions, thinly sliced, separated into rings
2
(4.5-oz.) jars whole mushrooms, drained
1
medium zucchini, halved lengthwise, cut into 1/2-inch slices
Leaf lettuce
5
oz. thinly sliced salami
Assorted cheeses, if desired
Preparation
In medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool.
In small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic, hot pepper sauce and salad dressing mix; mix or shake well.
In large bowl, combine carrots, onions, mushrooms and zucchini. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 2 hours or overnight.
To serve, arrange drained marinated vegetables on lettuce-lined serving tray. Cut salami slices in half; roll into cones. Insert salami cones and assorted cheeses around base of vegetables.
