Sunday, March 13, 2011

Marinated Vegetable Salad

1/2 cup olive oil
1/4 cup white wine vinegar
1 T Italian seasoning
1 T Dijon mustard
1 T minced garlic
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
3 cups cauliflower florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small onion, thinly sliced

Preparing the dressing:
In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper.

* * * * * *

Assembling the salad:
Combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion. Pour the dressing over them, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.

Serves 8


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