Marinated Vegetable Salad

Submitted by Jo Ann L

"A delicious summer salad. If you don't like raw vegetables, you can steam the broccoli, cauliflower and zucchini a little. In fact, I prefer it that way."

 

• Ready In: 8hrs 30mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 head cauliflower
• 1 lb broccoli floret
• 1 -2 zucchini
• 2 cups fresh mushrooms, preferable smallish white button mushrooms
• 1 can large black olives
• 1⁄2 cup oil
• 1⁄2 cup white vinegar or 1/2 cup wine vinegar
• 1⁄4 cup lemon juice
• 1 -2 teaspoon sugar (to taste)
• 1 clove garlic, cut in thirds
• salt and pepper

directions

1. Cut the cauliflower, broccoli and zucchini into bite-size pieces.
2. Halve or quarter the mushrooms, depending upon their size.
3. Cut the olives in half.
4. Combine remaining ingredients, mixing well and stir in the vegetables and olives.
5. Marinate overnight, or for at least 8 hours, stirring occasionally.
6. Remove the garlic clove pieces before serving.
7. Serve cold.

Reviews

[Miss Annie]

This is a wonderful summertime salad. No worring about mayonnaise and eggs sitting in the hot afternoon. I made this salad for the cookout cookathon, and it looked and tasted wonderful. The greens and yellows were so pretty together. I did steam the broccoli just for a minute and then dipped in ice water. It was still crispy, but not hard. Such a wonderful, easy, make-ahead recipe. Thanks for sharing.

 

[brobitail]

Loved it! And I don't typically like raw vegies. I used balsamic vinegar. Really great with sandwiches instead of chips and also served with salmon. This will be come a staple in our diet.