Tested till perfect Marinated Vegetable Salad

Marinated Vegetable Salad

This colourful chunky salad tastes best when made a day ahead to allow the flavours to really penetrate the vegetables.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 cups 2cupschopped carrotcarrots
  • 3 cups 3cupscauliflower floretcauliflower florets
  • 2 cups 2cupstrimmed green beangreen beans
  • 1 1zucchinizucchinis, sliced
  • 1 1sweet red peppersweet red peppers, sliced
  • 3 3cloves garlic, minced
  • 1 1shallotshallots, minced
  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspDijon mustard
  • 3/4 tsp 3/4tspdried thyme
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 pinch 1pinchgranulated sugar
  • 1/3 cup 1/3cupextra-virgin olive oil
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large saucepan of boiling salted water, cover and cook carrots until tender-crisp, about 4 minutes. With slotted spoon, transfer to bowl of ice water; let cool completely. With slotted spoon, transfer to large shallow dish.

Repeat with cauliflower, cooking for about 3 minutes. Repeat with green beans, cooking for about 3 minutes. Repeat with zucchini and red pepper, cooking for about 1 minute.

In bowl, combine garlic, shallot, lemon juice, mustard, thyme, salt, pepper and sugar; whisk in oil in slow steady stream until emulsified. Pour over vegetables; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.) To serve, let stand for about 1 hour or until at room temperature.

Nutritional Information Per serving: about

cal 122 pro 2g total fat 10g sat. fat 1g
carb 9g fibre 3g chol 0mg sodium 445mg

% RDI:

calcium 4 iron 6 vit A 60 vit C 78
folate 16
All rights reserved. Transcontinental Media G.P. © 2014