Wedding Buffet Vegetables

ByMrs. Katie

Kindly note: As an Amazon Associate and Affiliate for other companies, I may earn a commission from qualifying purchases if you use the links provided. There is no additional cost to you if you use these links. Thanks so much for supporting my home business, Diligent Homemaker! 

Wedding Buffet Vegetables

I served this at my sister Anna’s wedding reception.
Print Recipe
Servings: 1 gallon
Ingredients Method

Ingredients
  

  • 1 head cauliflower
  • 1 lg. can black olives drained
  • 1 head broccoli
  • 1 lg. jar green olives drained
  • ½ pound carrots
  • 1 lg. jar sour pickles drained
  • 1 jar cocktail onions drained
  • 24 oz. bottle Italian dressing

Method
 

  1. Cut cauliflower and broccoli into small florets.
  2. Peel and slice carrots into ¼ inch rounds.
  3. Combine with all other ingredients and store in gallon glass jar. Allow to marinate in the refrigerator at least 3 days before serving.
  4. You may wish to shake the jar every day to redistribute dressing. This keeps up to 2 weeks if refrigerated.

Memories: My sister honored me by asking if I would cater her wedding reception. This
pleasant task was even more joyful when several ladies from the church offered to help
prepare food. You see, at the week-end of the beautiful wedding I was on the verge of
giving birth to our third son. He was born three days later, October 13, 1998.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

Similar Posts