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Tossed Vegetable Marinade

Ingredients
  Fresh green beans 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Broccoli bunch 1 Pound
  Cauliflower head 1 Medium, head, broken into flowerets
  Carrots 1⁄2 Pound, cut into 3-inch strips
  Canned artichoke hearts 14 Ounce, drained and halved
  Sliced fresh mushrooms 1⁄4 Pound
  Cherry tomatoes 10
  Vegetable oil 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Salt 2 Teaspoon
  Ground oregano 1⁄2 Teaspoon
  Honey 2 Teaspoon
Directions

GETTING READY
1) Wash and trim the ends of beans. Remove strings. Cut them in 3 inch pieces.

MAKING
2) Take a saucepan and boil 1 cup water in it. Add beans and bring mixture to a boil. Reduce heat and simmer, uncovered, for about 5 minutes. Drain and cool.
3) Trim off all large leaves from broccoli. Also, remove the tough ends from stalks.
4) Clean broccoli thoroughly. Cut off florets (reserving stems for later) and place in a large size mixing bowl.
5) Add cauliflower, beans, artichoke hearts, carrots, cherry tomatoes and mushrooms. Set aside.
6) Combine all the remaining ingredients and mix well. Pour mixture over vegetables and toss gently.
7) Cover and chill the salad for at least 8 hours or overnight.

SERVING
8) Toss again and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
12

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4.267855
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 249 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 408.2 mg17%

Total Carbohydrates 16 g5.3%

Dietary Fiber 5.1 g20.4%

Sugars 4.9 g

Protein 5 g9.3%

Vitamin A 88.1% Vitamin C 134.4%

Calcium 6.5% Iron 7.4%

*Based on a 2000 Calorie diet

Tossed Vegetable Marinade Recipe