Marinated Vegetable Salad
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 cup (100 g) sliced broccoli and/or cauliflower florets
150 g cherry tomatoes, halved
1 large carrot, cut into matchsticks
2 small yellow squash or 1 small zucchin, thinly sliced
½ cup (30 g) finely sliced celery
½ cup (125 ml) balsamic vinegar
½ cup (125 ml) olive oil
3 tablespoons chopped fresh parsley or fresh coriander leaves
1 tablespoon sugar
2 tablespoons finely chopped fresh dill or 2 teaspoons dried dill
½ teaspoon salt
¼ teaspoon freshly ground black pepper
- Place vegetables in a large, heavy–duty plastic bag. To make marinade, place all ingredients in a screw–top jar and shake well to combine.
- Pour marinade over vegetables and seal top of bag. Store in refrigerator 8 hours or overnight, turning the bag occasionally to ensure vegetables absorb the maximum flavours from the marinade.
- Use a slotted spoon to transfer the vegetables to a serving bowl. Serve at room temperature.
Imported on 2011-01-20 20:26:46 — Original ID:1006