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Mixed Vegetable Salad

Cooking Light
Mixed Vegetable Salad

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Good, Solid Recipe

Unlike tossed greens, this salad is easy for guests to eat while standing.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

  • Marinade:
  • 1  cup  dry white wine
  • 1/2  cup  white wine vinegar
  • 1/4  cup  fresh lemon juice
  • 1  tablespoon  olive oil
  • 2  teaspoons  sea salt
  • 1  teaspoon  sugar
  • 1  teaspoon  coriander seeds
  • 1  teaspoon  black peppercorns
  • 1/4  teaspoon  crushed red pepper
  • 5  garlic cloves, peeled and sliced
  • 3  bay leaves
  • 2  thyme sprigs

  • Vegetables:
  • 4  quarts water
  • 1  tablespoon  sea salt
  • 2  cups  small cauliflower florets
  • 1  cup  (1/2-inch-thick) slices carrot
  • 1  cup  (1-inch) cut green beans
  • 2  cups  chopped fennel bulb
  • 2  cups  coarsely chopped red onion
  • 8  ounces  button mushrooms, halved
  • 1  tablespoon  chopped fresh flat-leaf parsley

Preparation

To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.

To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.

Nutritional Information

Calories:
45 (16% from fat)
Fat:
0.8g (sat 0.1g,mono 0.4g,poly 0.1g)
Protein:
1.7g
Carbohydrate:
7.5g
Fiber:
2.2g
Cholesterol:
0.0mg
Iron:
0.7mg
Sodium:
293mg
Calcium:
33mg
Cooking Light, APRIL 2005

Member Ratings and Reviews

5 stars
Heidi
This was incredibly good! It takes a while to make, but it has a terrific taste! I left the onions out and picked out the peppercorns before serving. It does have a little bit of a strange smell, but as far a s the taste goes-so good!04/18/07

5 stars
spuffed77 from Olive Branch, MS
Fantastic. Made as directed and it was wonderful! Was asked for the recipe for a party that some friends were throwing next weekend! Big hit! I used frozen cauliflower, defrosted and left out the fennel as I don't care for it. Suggestion: get the peppercorns out before serving. They are difficult to pick out and are a bad surprise when eating accidentally.06/19/06