Marinated Vegetable Salad

Author: Canadian Living

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

  • Portion size 8 servings

Ingredients

  • 2 cups chopped carrots
  • 3 cups cauliflower florets
  • 2 cups trimmed green beans
  • 1 zucchini sliced
  • 1 sweet red pepper sliced
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoons dried thyme
  • 1/4 teaspoon each salt and pepper
  • 1 pinch granulated sugar
  • 1/3 cup extra-virgin olive oil

Method

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 facts Per serving: about

  • Sodium 445 mg
  • Protein 2 g
  • Calories 122.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 60.0
  • Vitamin C 78.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Marinated Vegetable Salad

Login