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Marinated Vegetable Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Small fresh cauliflower flowerets

  2. 3/4 cup 82g / 2.9oz Diagonally sliced carrot

  3. 1 cup 110g / 3.9oz Diagonally celery - sliced

  4. 1/2 cup 118ml Red bell pepper - sliced

  5. 1/4 cup 59ml Ripe olives - pitted, sliced

  6. 14 oz 397g Artichoke hearts - drained, quartered

  7. 6 tablespoons 90ml White wine vinegar

  8. 2 teaspoons 10ml Olive oil

  9. 1 teaspoon 5ml Dried Italian seasoning

  10. 1/8 teaspoon 0.6ml Crushed red pepper

Instructions Jump to Ingredients ↑

  1. Arrange cauliflower and carrot in a vegetable steamer over boiling water.

  2. Cover and steam 3 minutes or until vegetables are crisp-tender. Plunge into cold water; drain.

  3. Combine cauliflower mixture, celery, and next 3 ingredients in a bowl; toss gently, and set aside.

  4. Combine vinegar and next 3 ingredients in a bowl; stir well.

  5. Pour over vegetables; toss gently to coat. Cover and chill.

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