1/2 cup olive oil
1/2 cup white vinegar
3 cloves garlic
1 green bell pepper
1 yellow onion, finely chopped
1 bunch frozen chopped spinach or kale, thawed and squeezed out
1 teaspoon crushed red pepper flakes
1 (15 ounce) can sliced mushrooms
1 cup chopped celery
1 (14.5 ounce) can mixed vegetables, drained
Heat oil in 3 large saucepan
In a small saucepan, heat vinegar over medium high heat. When vinegar is heated, place turned over in hot water until ready to cook, stirring often. Remove from heat and let cool enough to machine.
Remove from water, drain and discarding any stems, and trim the fruit ends. Place upright in a large bowl, and mix in vinegar, olive oil, white vinegar, garlic, green bell pepper, onion, lettuce, mushrooms, basil and tomatoes.
Cover and chill in refrigerator for 2 hours. Remove foil or metal foil when serving.
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