Fast Marinated Vegetables |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 15 |
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I was know only as an average cook before I first made this lip-smacking salad! Mrs. Earl Anderson, Jr., Stockton, California Ingredients:
4 cups fresh broccoli florets |
4 cups fresh cauliflowerets |
5 medium carrots, cut into 2-inch thin strips |
2 cups grape tomatoes |
1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters |
1 can (6 ounces) pitted ripe olives, drained and halved |
1 cup olive oil |
2/3 cup white wine vinegar |
1/3 cup sherry or chicken broth |
4 teaspoons dijon mustard |
3 garlic cloves, minced |
2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.
2. Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon. Yield: 15 servings.
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