Mixed Vegetable Salad

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