Wednesday, July 16, 2014

Marinated Vegetable Salad

Summer is all about fresh produce so when I stumbled across this marinated vegetable salad, I knew I had to try it.  I made this salad completely from produce at the farmer's market.  It was a hit with the hubby and my mom.

Marinated Vegetable Salad
 {Marinated Vegetable Salad}

making Marinated Vegetable Salad
 {Mixing up the salad; I stirred it about 2-3 times in the first 24 hours}

Marinated Vegetable Salad
 {Marinated Vegetable Salad side view}

One year ago:  Spice Rubbed Pork Chops

Marinated Vegetable Salad
from Paula Dean

Serves 8

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cauliflower florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small onion, thinly sliced
  1. In a small bowl, whisk together the olive oil, vinegar, oregano, thyme, Dijon mustard, garlic, salt, and pepper. 
  2. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
  3. Pour the dressing mixture over the vegetables, tossing gently to coat. 
  4. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. 
  5. Serve with a slotted spoon. 
I mean--look at that salad!  It's so beautiful and colorful!  The dressing really allows the vegetables to shine, and it's light and refreshing.  How could you NOT want to make it and eat it all summer?  This salad was gone within 24 hours at my house!

Do you have a go-to summer salad with fresh produce?

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