Fall Jardinière Salad
1
- Prep Time20 min
- Total Time20 min
- Makes10 cups (2.5 L)
© Royalty-Free/Masterfile
Ingredients
3 carrots
2 yellow bell peppers
2 zucchini
1 small cauliflower
2 cups whole button mushrooms
1/2 cup kalamata olives, pitted
1/2 cup white-wine vinegar
1/2 cup water
2 tbsp granulated sugar
2 tbsp olive oil
2 tsp dried Italian seasoning
1 tsp salt
2 garlic cloves, minced
1 pinch pepper
Instructions
Fill a large pasta pot or wide saucepan with water. Bring to a boil over high heat. Peel carrots and slice on the diagonal into 1/4-in. (0.5-cm) pieces. Cut peppers into chunky pieces. Slice zucchini lengthwise into quarters. Scoop out seeds. Cut into 2-in. (5-cm) pieces. Chop cauliflower into bite-size pieces.
Add carrots to boiling water. Cover and cook for 2 min, then add cauliflower, peppers, zucchini and mushrooms. Cover and continue cooking until vegetables are tender-crisp, from 2 to 3 min. Immediately drain, then place in a large bowl. Stir in olives.
In a bowl, whisk vinegar with water, sugar, oil, Italian seasoning, salt, garlic and pepper. Pour over vegetables and stir to mix. Refrigerate overnight. Salad will keep well, covered and refrigerated, up to 5 days. Drain before serving.
Nutrition (per serving)
Calories 80, Protein 1.9g, Carbohydrates 10.2g, Fat 4.2g, Fibre 3.1g, Sodium 438mg.
Jardinière is French for a dish of mixed vegetables. We've lightly pickled an assortment of veg for a tangy salad that looks gorgeous and keeps well for days. Serve as a side dish or as part of an antipasto tray. Coarsely chopped salad also tastes great in sandwiches.
