Ingredients Jump to Instructions ↓

  1. 4 cups fresh broccoli florets

  2. 4 cups fresh cauliflowerets

  3. 5 medium carrots, cut into 2-inch thin strips

  4. 2 cups grape tomatoes

  5. 1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters

  6. 1 can (6 ounces) pitted ripe olives, drained and halved

  7. 1 cup olive oil

  8. 2/3 cup white wine vinegar

  9. 1/3 cup sherry or chicken broth

  10. 4 teaspoons Dijon mustard

  11. 3 garlic cloves, minced

  12. 2 teaspoons salt

  13. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well. Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon. Yield: 15 servings.


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