Marinated Vegetable Salad

by Meegan Wilson

• 1 (10 oz.) package frozen cauliflower
• 1 (10 oz.) package frozen lima beans
• 1 (10 oz.) package frozen Brussels sprouts
• 1 (10 oz.) package frozen broccoli flowerets
• 1 lb. cooked, cleaned shrimp
• 1 cup pitted ripe olives
• 1/4 cup chopped pimiento

Marinade (mix well):

• 1 cup fresh lemon juice
• 1/2 cup vegetable oil
• 2 teaspoons salt, or beef bouillon
• 1 teaspoon basil leaves
• 2 tablespoons chopped parsley

Microwave Brussels sprouts and lima beans in a covered dish with a little water about 10 minutes or until tender. Drain and cool. Thaw broccoli and cauliflower in microwave 5 minutes (can thaw in bags with one corner cut).

Cut cauliflower and broccoli into smaller flowerets if necessary.
Cut Brussels sprouts in half.

Toss all vegetables together with shrimp, olives and pimiento.
Add marinade; mix well.
Cover and refrigerate 2 hours or overnight. Stir occasionally.