Sicilian Chunk Vegetable Salad from Rachael Ray |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here's a different salad recipe from Rachael. I like the different combination of vegetables. I also often use frozen green beans in place of fresh. Ingredients:
1/2 lb green beans, trimmed |
4 stalks celery, chopped |
1 seedless cucumber, diced |
2 vine ripe tomatoes, seeded and chopped |
1/2 medium red onion, chopped |
8 hot peppers, small cherry peppers or 8 pepperoncini peppers |
1 (6 ounce) jar marinated mushrooms |
1 (2 ounce) can flat anchovies, drained and chopped |
12 green olives, pitted and coarsely chopped |
1 1/2 tablespoons red wine vinegar |
1/4 cup extra virgin olive oil |
salt, to taste |
pepper, to taste |
Directions:
1. Steam green beans for 5 minutes. Drain and rinse with cold water to cool, then chop into thirds. Combine in large bowl with other vegetables. Dress salad with red wine vinegar and olive oil. Add salt and pepper to taste. Serve immediately.
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