MARINATED VEGETABLE SALAD
Marinated Vegetable Salad
​1 cup (250 mL) oil
1/2 cup (125 mL) white wine vinegar
1/3 cup (75 mL) pure white vinegar
1/4 cup (50 mL) fresh lemon juice
2 tsp (10 mL) salt
1 tsp (5 mL) dry mustard
1 tsp (5 mL) oregano, crumbled
1 tsp (5 mL) sugar
1/2 tsp (2 mL) celery seed
1/2 tsp (2 mL) garlic powder
2 cups (500 mL) broccoli florets
2 cups (500 mL) cauliflower florets
2 cups (500 mL) sliced zucchini (1/2 inch/1.25 cm)
1 can (398 mL) miniature corn, drained and cut into 1 inch (2.5 cm) pieces
1 1/2 cups (375 mL) halved grape or cherry tomatoes
1 1/2 cups (375 mL) sliced carrots
1 1/2 cups (375 mL) sliced celery
1/2 cup (125 mL) thinly sliced onion

​To prepare dressing, whisk together first 10 ingredients (oil through garlic powder) until blended.

Combine next 8 ingredients (broccoli through onion) in a large bowl.  Add dressing and toss to combine.  Cover and refrigerate, stirring occasionally, for at least 6 hours or up to 24 hours.

Drain vegetable mixture and transfer to a serving dish; discard dressing. Serves 8 – 10.

 

Cook's Note: Zucchini should be halved lengthwise and then sliced crosswise before measuring.

 
Last updated on January 18, 2019