Crunchy marinated fall salad
* PLUS Cooking time: 2 minutes, Refrigeration Time: 720 minutes
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.
green or yellow
, preferably a mix
white or cider
- 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)
- 3 g,
- 12 g,
- 4 g,
- 4 g,