Crunchy marinated fall salad
9
- Prep Time20 min
- Total Time20 min
- Makes11 Cups (2.75 L)
Yvonne Duivenvoorden
This is, hands down, our favourite make-ahead salad. Crisp and zingy, it stays fresh for up to three days and is perfect for toting to end-of-summer potlucks and picnics.
Ingredients
1 cauliflower
1 lb green or yellow beans, preferably a mix
1 sweet bell pepper
2-Jan small red onion
1/2 cup kalamata olives, pitted
1 cup water
1 cup white or cider vinegar
1/3 cup granulated sugar
3 tbsp olive oil
4 garlic cloves
1 tbsp dried Italian seasoning
2 tsp salt
1/2 tsp ground black pepper
Instructions
Fill a large pasta pot with water. Bring to a boil over high heat. Meanwhile, chop cauliflower into bite-sized florets, trim beans, cut peppers into chunky pieces and thinly slice red onion.
Add cauliflower and beans to boiling water. Cover and cook until vegetables are tender-crisp, from 2 to 3 min. Immediately drain, then place in a large bowl. Stir in olives, peppers and red onion.
In a bowl, whisk water with vinegar, sugar, oil, garlic, Italian seasoning, salt and pepper. Pour over vegetables and stir to mix. Refrigerate overnight, stirring now and then. Salad will keep well, covered and refrigerated, up to 3 days. Drain before serving.
Nutrition (per serving)
Calories 90, Protein 3g, Carbohydrates 12g, Fat 4g, Fibre 4g.
