Crunchy marinated fall salad
8
PREP TIME
20 min
Makes
11 Cups (2.75 L)
* PLUS Cooking time: 2 minutes, Refrigeration Time: 720 minutes
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
- 3 g,
- Carbohydrates
- 12 g,
- Fat
- 4 g,
- Fibre
- 4 g,
