Average Member Rating
(4.5 / 5)
11 people rated this recipe
- Servings : 10
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
This information is per serving.
Calories from Fat51
This is a wonderful recipe for marinated vegetables, one that you can enjoy all year round.
Heating the marinade ingredients together causes two things – it enables them to “meld” together better as the sugar melts and the hot dressing actually softens the raw vegetables a bit.
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup fresh button mushrooms
- 1/2 red bell pepper, cut into strips
- 1 cup green beans, cut into 1" pieces
- 8 small white pickling onions
- 1 carrot, sliced
- 1 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon
- 1/2 teaspoon white sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.
Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.
Refrigerate for several hours before serving, ideally for 24 hours.
- If you think the green beans will be too crunchy totally raw, or you don’t like the raw taste, boil them for just a minute and drain well. Remember the vinegar is heated before adding it to the vegetables, which will soften the beans a bit as well.
- This recipe keeps very well and actually improves if it sits a day.
- Feel free to mix up the vegetables you use. Don’t like mushrooms? Leave them out. Or add other vegetables that you prefer. Chopped onions, steamed brussels sprouts – use your imagination.
Even if you don’t usually like raw vegetable recipes, you will probably like these marinated vegetables.
This recipe really does taste better if the vegetables are allowed to sit in the marinade for a while, so it is best to make this salad ahead.
That’s great news if you are having company, as it cuts down on last minute preparations. Your vegetable salad will be marinating nicely in the refrigerator when you need it.
This salad is a great every day salad but also works well for barbecues or on the buffet table at any time of year.
And it is SO healthy. Adding recipes like this one to the menu on a regular basis can really impact our health in a very positive way. It’s a fantastic diabetic recipe too. So many great nutrients and a fairly low carb count.
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