Harvest Vegetable Salad
Prep time:
15 min
Cook time:
90 min
Yield:
8 Servings
Serving Size:
1 Cup
Ingredients
SALAD:
3 cups cauliflower florets, fresh or frozen thawed
2 cups broccoli florets, fresh or frozen thawed
1 can (15.5 ounces) red kidney beans, drained
2 medium carrots, sliced diagonally
1 cup large pitted olives, sliced
2 green onions, sliced
DRESSING:
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 Tablespoon fresh cilantro or parsley, chopped
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon dried basil (optional)
Directions
- In a large bowl, combine all salad ingredients.
- In a small jar with a tight fitting lid, combine all dressing ingredients and shake well to mix.
- Pour dressing over vegetables and stir to coat vegetables.
- Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.
Notes
For softer texture, use thawed frozen cauliflower, broccoli, and carrots or steam or parboil the vegetables before adding them to the large mixing bowl.
Ingredients
SALAD:
3 cups cauliflower florets, fresh or frozen thawed
2 cups broccoli florets, fresh or frozen thawed
1 can (15.5 ounces) red kidney beans, drained
2 medium carrots, sliced diagonally
1 cup large pitted olives, sliced
2 green onions, sliced
DRESSING:
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 Tablespoon fresh cilantro or parsley, chopped
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon dried basil (optional)
Directions
In a large bowl, combine all salad ingredients.
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well to mix.
Pour dressing over vegetables and stir to coat vegetables.
Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.
Notes
For softer texture, use thawed frozen cauliflower, broccoli, and carrots or steam or parboil the vegetables before adding them to the large mixing bowl.
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