Marinated Vegetable Salad

Marinated Vegetable Salad


This recipe ran in the Washington Post in 2006 and I’ve made it a couple times, always with much success. Although it probably fits better into a summer menu, I serve this during the holidays as a healthy appetizer. It must be made a day ahead so that the flavors can meld. Adjust the final seasoning before serving so you do not overdo it.

Marinated Vegetable Salad

(Serves 15-20)

  • 1 small head cauliflower (cut into florets)
  • 20-25 green beans (trim and cut into 2-inch pieces)
  • 1 medium head broccoli (cut into florets) OR 5 cups frozen florets
  • 1 lb brussels sprouts (trim stem and half lengthwise)
  • 4 large carrots (trim and cut into 1-inch thick slices)
  • 1/2 lb mushrooms (trim stems and quarter)
  • 8 oz Italian salad dressing
  • Salt & pepper to taste
  • 1-2 tsp crushed red pepper flakes (optional)

1) In a large pot, bring salted water to boil over high heat.

2) While water is heating, set up a larger bowl with ice water and keep by the stove.

3) Drop vegetables (one variety at a time) into boiling water, and at end of blanching time, transfer with a large strainer to ice water :

  • Cauliflower – 3 minutes
  • Brussels Sprouts – 3 minutes
  • Broccoli – 2 minutes
  • Carrots – 2 minutes
  • Green Beans – 1 minute

4) After blanching all vegetables, let them rest for a few minutes in the ice water and drain completely. Blot with paper towels if necessary.

5) Place drained vegetables, mushrooms, dressing, salt, pepper and crushed red pepper (if using) in a large bowl and mix well gently.

6) Cover and marinate overnight in the refrigerator. Adjust salt & pepper before serving, and garnish with chopped parsley.









2 thoughts on “Marinated Vegetable Salad

    • Not necessary Roopa. Clean the mushrooms with a soft cloth, trim the stems, and add them uncooked to the marinade. If you must wash them, then make sure to drain them well as they do retain a lot of moisture.

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