Summer Vegetable Party Salad

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* Exported from MasterCook *

 

Summer Vegetable Party Salad

 

Recipe By :Chatelaine, August 2001

Serving Size : 10 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small cauliflower

1 small bunch broccoli

4 large carrots

4 stalks celery

2 red peppers

1 thin green or yellow zucchini

1 10 ounce can whole mushrooms -- drained

1 14 ounce can artichoke hearts -- drained and quartered

1/2 cup kalamata olives -- pitted

1/2 cup white wine vinegar

1/2 cup water

2 tablespoons olive oil

2 tablespoons granulated sugar

1 teaspoon salt

2 teaspoons dried leaf oregano

1/2 teaspoon dried basil

1 garlic clove -- minced

1/4 teaspoon freshly ground black pepper

 

Core cauliflower, then cut into bite-size pieces. Cut broccoli florets

into bite-size pieces. Peel stalks and thickly slice. Slice carrots

diagonally into 1/4-inch pieces. Slice celery into bite-size pieces.

Core and seed peppers, then slice into thick strips. Cut zucchini

lengthwise into quarters, seed if you like, then cut into 2-inch pieces.

 

Fill a large saucepan with 2 inches of water. Bring to a boil over high

heat. Fill a large bowl with ice water and place close to saucepan but

not on heat. Add broccoli to boiling water and cook for 2 minutes. Using

tongs, carefully remove broccoli from water and immediately plunge into

ice water. Add carrots to boiling water, cover and cook for 3 minutes.

Do not remove carrots but add cauliflower, celery, peppers and zucchini.

Cover and continue cooking until vegetables are brightly coloured but

still crisp, from 1 to 2 minutes. Immediately drain vegetables and place

in a large bowl. When broccoli is cool, gently squeeze out excess water

and pat dry. Add to vegetables along with mushrooms, artichoke and

olives.

 

In a small bowl, whisk vinegar with water, oil, sugar, salt, oregano,

basil, garlic and pepper. Pour over vegetables and stir until mixed.

Refrigerate salad immediately. When cool, cover and refrigerate at least

6 hours or overnight. Drain vegetables before serving. Salad will keep

well, refrigerated, for several days but broccoli may darken slightly.

 

S(MC Formatted by):

" Karen <ahornbostel "

Yield:

" 15 cups "

Start to Finish Time:

" 6:21 "

T(Cooking Time):

" 0:06 "

 

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Per serving: 128 Calories (kcal); 6g Total Fat; (39% calories from fat); 4g

Protein; 17g Carbohydrate; 0mg Cholesterol; 484mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Here's the perfect crunchy salad to pack for a picnic, potluck or

buffet - no need to worry about lettuce wilting while it sits in

the dressing. And since it's made with little oil. It's great

for the calorie conscious.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0