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Overnight Salad

Diet.Chef's picture
Ingredients
For marinade
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Onion 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Honey 1⁄2 Teaspoon
For vegetables
  Fresh mushrooms 1 Cup (16 tbs), quartered
  Celery 1 Cup (16 tbs), sliced
  Carrots 1 Cup (16 tbs), sliced
  Broccoli florets 1 Cup (16 tbs)
  Basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cauliflower 1 Cup (16 tbs), cut into bite-size chunks
  Pitted ripe olives 1⁄2 Cup (8 tbs), halved
  Pimiento 1 Ounce, sliced
Directions

MAKING
1 In a small saucepan, add the vinegar, oil, honey, onion, basil, garlic, oregano, salt, and pepper. Mix well
2 Bring to a boil.
3 Simmer for 10 minutes.
4 In a large plastic bag, add vegetables and pour the hot mixture over them, shake well to coat.
5 Chill overnight placed in a covered bowl and, turn several times.

SERVING
6 Drain vegetables throughly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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