Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped cucumber
- 1/2 cup sliced stuffed green olives
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup cranberry sauce, chunky or jellied
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and ground black pepper
Directions
In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.
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By Verna #2
Sunny Florida
on January 02, 2010
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Although the recipe says to use leftovers, I'm sure she means leftover RAW veggies. (I didn't see the show. I made it with raw veggies, and it was delicious! I especially love the cranberry vinaigrette. I used black olives instead of green, personal taste, and sprinkled with sunflower seeds. It would make a great summer meal with the addition of some cooked turkey or chicken, excellent matches for the cranberry. I might also add dried cranberries to the mix.
By Old gal cook
San Carlos, CA
on November 16, 2009
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I just finished watching Robin Miller's Thankgiving leftover show. I have never made any of her recipes, in fact this is the first time I've watched her. I'm a seasoned cook and use Food Network's web site all the time. However, I have learned to read the reviews, you have no idea how important it is to read what other cooks have to say about a recipe good and bad. Your reviews safed me lots of time and effort, I'll not be making any of her recipes...thank you all for taking the time to give your thoughts, I'll do the same for you.
By sandi_6768040
Irvine, CA
on December 28, 2008
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What was Robin thinking? This is garbage.
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