Every cook needs a make-ahead salad for family get togethers, buffets, and barbecues.
This Marinated Mixed Vegetable Salad is colourful and tasty with a pleasant vinaigrette.
Substitute with seasonal vegetables when making this salad during the growing season.
Very yummy!
Marinated Mixed Vegetable Salad
Print recipe| Serves | 8 - 10 |
Ingredients
- 2 Large medium - large carrots (cut into 3/4 to 1 inch stricks)
- 1 cup small to medium cremini mushrooms (use white if you prefer)
- 10 - 12 Spears asparagus,tough ends broken off and cut into 1 1/2 inch pieces (or substitue with fresh yellow or green beans, tips off and cut along the diagonal)
- 1 broccoli crown (cut into bite-sized pieces)
- 1 Large red or yellow or orange or green sweet pepper (seeded, cut into large strips and cut in half again)
- 1 medium zucchini (cut in half lengthwise and then cut into 1/4 inch wide half moon shapes)
- 1/2 Quart fresh strawberries, sliced
Marinade
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1/8 cup lemon juice
- 2 Cloves garlic (grated or minced)
- 1/2 Tsp salt
- 1/2 Tsp maple syrup
- 1/2 Tsp dried thyme or 1/2 tbsp fresh thyme leaves
- 2 Tsp dried parsley
Directions
| Bring a large pot of water to boil, add the vegetables that need a touch of cooking (broccoli, carrots, pepper, asparagus, beans) and boil for 2 min only. Drain and refresh. | |
| Marinade | |
|
Combine oil, vinegar, lemon juice, garlic, salt, parsley, thyme and sugar. Add warm vegetables and gently toss to coat evenly with marinade. Then add the zucchini, mushrooms and strawberries. Cover and refrigerate for up to 24 hours, turning vegetables occasionally. Serve at room temperature.  | |