Fall Jardinière Salad

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20 min


10 cups (2.5 L)

* PLUS Cooking time: 4 minutes, Refrigeration Time: 720 minutes
Fall Jardinière Salad

© Royalty-Free/Masterfile


  • 3 carrots
  • 2 yellow bell peppers
  • 2 zucchini
  • 1 small cauliflower
  • 2 cups whole button mushrooms
  • 1/2 cup kalamata olives , pitted
  • 1/2 cup white-wine vinegar
  • 1/2 cup water
  • 2 tbsp granulated sugar
  • 2 tbsp olive oil
  • 2 tsp dried Italian seasoning
  • 1 tsp salt
  • 2 garlic cloves , minced
  • 1 pinch pepper


  • Fill a large pasta pot or wide saucepan with water. Bring to a boil over high heat. Peel carrots and slice on the diagonal into 1/4-in. (0.5-cm) pieces. Cut peppers into chunky pieces. Slice zucchini lengthwise into quarters. Scoop out seeds. Cut into 2-in. (5-cm) pieces. Chop cauliflower into bite-size pieces.
  • Add carrots to boiling water. Cover and cook for 2 min, then add cauliflower, peppers, zucchini and mushrooms. Cover and continue cooking until vegetables are tender-crisp, from 2 to 3 min. Immediately drain, then place in a large bowl. Stir in olives.
  • In a bowl, whisk vinegar with water, sugar, oil, Italian seasoning, salt, garlic and pepper. Pour over vegetables and stir to mix. Refrigerate overnight. Salad will keep well, covered and refrigerated, up to 5 days. Drain before serving.

Nutrition (per serving)

  • Calories
  • 80,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 10.2 g,
  • Fat
  • 4.2 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 438 mg.

Jardinière is French for a dish of mixed vegetables. We’ve lightly pickled an assortment of veg for a tangy salad that looks gorgeous and keeps well for days. Serve as a side dish or as part of an antipasto tray. Coarsely chopped salad also tastes great in sandwiches.