Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Very Different Vegetable Salad Recipe
    Lost? Site Map

    Very Different Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    35 mins

    18 mins

    Zurie's Note:

    This is really different from the usual salad!! Make some hours or the day before, and double quantities for a buffet. Ideal side dish on a hot day, or with barbecued meats. You may want to adjust seasonings in the marinade. Prep and cooking time are estimates.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      *If you cannot find the small (pickling size) or pearl onions, use a large onion, cut into chunks, and separate the layers so you have vaguely square separate bits.
    2. 2
      Simmer everything for the MARINADE together, EXCEPT the mustard and olive oil, for about 10 minutes.
    3. 3
      Add the prepared vegetables EXCEPT the artichokes. Start with the peppers and give them a head start, then add the rest. Simmer until just slightly softened and al dente -- not fully cooked. Pull off heat.
    4. 4
      Quarter the artichokes and add: heat only until artichokes are heated through.
    5. 5
      Take vegetables out with a slotted spoon and put into a serving dish.
    6. 6
      Decide how much of the marinade/cooking liquid you want to use over the vegetables, keepin in mind that the olive oil is still to be added.
    7. 7
      Pour as much of the marinade as you want into a bowl, and whisk in the mustard and olive oil. Taste for seasoning: it might need more sugar or salt.
    8. 8
      Pour this over the vegetables, cool, cover, and refrigerate for a couple of hours or overnight.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 20, 2008


      I thought this was fantastic and let the flavors meld. Loved the wine with it

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2007


      Rating your recipe by your own rating method. I have to say I didn't care for this recipe, and my husband didn't like it either. Think it was the 1 1/2 cups dry white wine that seemed to over power the salad flavors. I love all the ingredients you used but think cutting the wine amount in half would have been better for our tastes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Very Different Vegetable Salad

    Serving Size: 1 (541 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.6
    Calories from Fat 381
    Total Fat 42.3 g
    Saturated Fat 6.0 g
    Cholesterol 0.0 mg
    Sodium 1424.5 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 11.3 g
    Sugars 20.6 g
    Protein 12.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites