Marinated Vegetable Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3/4 cup(s) white vinegar |
4 garlic cloves |
2 bay leafs |
3 cup(s) cauliflower |
1 1/2 cup(s) carrots sliced 1/8 inch |
14 ounce(s) canned artichoke hearts |
1/2 cup(s) ripe olives |
1/2 cup(s) bottled roasted red peppers sliced |
2/3 cup(s) celery chopped |
2 tablespoon(s) olive oil |
1 tablespoon(s) capers |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
Directions:
1. combine white vinegar, garlic, & bay leafs in large bowl. Set aside.
2. Combine cauliflower, carrot, celery in large saucepan. Cover with water and bring to boil. Cook 1 minute. Drain. Transfer veggies to vinegar mixture. Add artichokes, olives, red peppers, olive oil & capers. Mix well. Cover refrigerate for at least 24 hours or up to 48 hours. Drain veggies, remove bay leaves. Season with salt & pepper. Will keep in fridge for 3 days.
|
|