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Mom's Marinated Salad

Diet.Chef's picture
Ingredients
  Small cauliflower florets 2 Cup (32 tbs), cut into tiny pieces or chopped
  Carrots 4 Medium, peeled, thinly sliced and quartered to make 1 1/2 cups
  Zucchini 2 Medium, thinly sliced and quartered to make 1 1/2 cups
  Green bell pepper 1 Medium, trimmed and cut into 1/2-inch squares to make 1 cup
  Green beans 1⁄2 Pound, trimmed and cut into 1/2-inch lengths to make 1 1/2 cups
  Purple cabbage 2 Cup (32 tbs), finely chopped
  Diced celery 1 Cup (16 tbs)
  Tomatoes 1 Pound, cut into 1/2-inch dice to make 2 cups (3 To 4 Medium Sized)
  Radishes 8 Medium, thinly sliced and quartered to make 1 cup
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Rice vinegar 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried basil 1 1⁄2 Teaspoon, crumbled
  Dried oregano 1 Teaspoon, crumbled
  Dried thyme 1⁄2 Teaspoon, crumbled
  Paprika 1 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
Directions

1. In a large bowl, combine cauliflower, carrots, zucchini, bell pepper, green beans, cabbage, celery, tomatoes, radishes and scallions. Toss to mix evenly.
2. In a medium bowl, whisk together the vinegar, oil, salt, black pepper, basil, oregano, thyme, paprika and cayenne. Pour the dressing over the vegetables and toss to coat. Transfer to a bowl just large enough to hold the salad. Cover and refrigerate for at least 2 hours, or as long as 4 or 5 days. Serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Vegetable

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