Summer Salad

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Summer Salad

 

1 small cauliflower

1 small bunch broccoli

4 large carrots

4 celery stalks

2 red peppers

1 thin green or yellow zucchini

10 oz. can whole mushrooms, drained

14 oz. can artichoke hearts, drained and quartered

1/2 cup kalamata olives, pitted

1/2 cup white wine vinegar

1/2 cup water

2 tbsps. olive oil

2 tbsps. granulated sugar

1 tsp. salt

2 tsps. dried leaf oregano

1/2 tsp. dried basil

1 garlic clove, minced

1/4 tsp. 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 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.

Makes 10 servings.

Calories 122, Fat 5.6 g. Carbs 17.7 g. Protein 3.9 g, Sodium 646 mg,

Fiber 5.5 g.

Points 2.