You are here

Marinated Vegetable Salad

Gourmet.station's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Vegetable_Salad.jpg">Image Credit</a></p>
Ingredients
  Cauliflowerets 2 Cup (32 tbs)
  Sliced celery 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  White tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 3⁄4 Teaspoon
  Cherry tomatoes 1 Cup (16 tbs), quartered
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Bell peppers 3 Large (Red/Green)
Directions

Add zucchini, vegetable mixture, carrots, and celery to about 1 quart of boiling water.
Return to boil and simmer slowly just until tender and crisp.
Drain and partly cool.
Combine oil, vinegar, sugar, garlic, salt, and herbs.
Pour over vegetable mixture in a bowl or refrigerate container.
Add tomatoes and olives, tossing gently to coat.
Cover and refrigerate 4 to 6 hours.
Spoon into hollowed out bell pepper halves, or slice 2 peppers into mixture and serve on lettuce leaf.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

Rate It

Your rating: None
4.05357
Average: 4.1 (14 votes)