Mixed Marinated Vegetables

Mixed Marinated Vegetables
Servings: 8 Prep 15 mins Cook 9 mins

Ingredients

  • Salad:
  • 1 small head cauliflower, cut into small flowerets (5 cups)
  • 2 stalks broccoli, cut into small flowerets (4 cups)
  • 4 thin carrots, sliced diagonally
  • 1 sweet yellow pepper, cut into 2 x 1/2-inch strips
  • 1/2 cup pitted oil-cured black olives
  • Dressing:
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup finely chopped parsley
  • 3 green onions, finely chopped

Make It

Prepare Salad:

1. Cook cauliflower in boiling water 2 minutes. Add broccoli and carrot; cook 3 minutes. Add yellow pepper; cook 3 to 4 minutes or until vegetables are tender-crisp. Drain; rinse under cold running water. Place in serving bowl with olives.

Prepare Dressing:

2. Whisk oil, lemon juice, vinegar, mustard, salt and pepper in bowl. (Can be made 8 hours ahead; cover and refrigerate.)

3. To serve, toss vegetables, dressing, parsley and green onion. Serve at room temperature or chilled. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 204, Fat, total (g): 16, chol. (mg): , carb. (g): 14, pro. (g): 4, sodium (mg): 537, Percent Daily Values are based on a 2,000 calorie diet.