Marinated Mixed Vegetable Salad makes 4 generous servings of barely cooked, marinated vegetables for a fresh spring taste.
Make it the night before for a quick salad to serve with home made Chicken Wings, barbecued meats or poultry or even Popover Pizza.
Enjoy!
Marinated Mixed Vegetable Salad
Print recipe| Serves | 4 - 6 |
Ingredients
- 6 Cups mixed raw prepared vegetables (carrot sticks, broccoli florets and stems, red or green pepper, zucchini slices, whole small mushrooms or quartered large mushrooms)
- 1 apple (chopped)
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 Tbsp lemon juice
- 1 Large clove garlic (grated)
- 1/2 Tsp salt
- 1 Tbsp fresh chopped parsley (or 2 tsp dried)
- 1/2 Tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 Tsp white sugar
Directions
|
Bring a large pot of water to boil, add the vegetables that need a touch of cooking (broccoli, carrots (2 minutes), pepper (1 minute)) Drain and refresh.  | |
| Combine oil, vinegar, lemon juice, garlic, salt, parsley, thyme and sugar. Add warm vegetables; toss to coat evenly with marinade. At this point you can add the zucchini, mushrooms and fruit. Cover and refrigerate for up to 24 hours, turning vegetables occasionally. Serve at room temperature. | |