Crisp Marinated Vegetable Salad

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Crisp Marinated Vegetable Salad

 

1 cup diagonally sliced carrots

1 cup broccoli florets

1 cup bite-size pieces cauliflower

1 red bell pepper, cut into 1-inch squares

1/3 cup tarragon vinegar or white wine vinegar 1/4 cup extra virgin

olive oil

1 tablespoon grainy or Dijon mustard

1/2 teaspoon freshly ground pepper

 

Bring a large pot of salted water to a boil. Blanch the vegetables by dropping

the carrots, broccoli, and cauliflower into the water. Return to a boil; cook 30

to 60 secs. The vegetables should remain very crisp. Drain and rinse under very

cold running water or in a bowl of ice water. Drain well and transfer to a large

bowl. Add the red pepper.In a small bowl, whisk together the vinegar, oil,

mustard, and pepper. Toss the dressing with the vegetables. Cover and chill

until serving time. Serves 6.

 

 

 

 

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