Marinated Vegetable Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 663
- Total: 2 hr 20 min (includes marinating time)
- Active: 20 min
Ingredients
Kosher salt
1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces
1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces
1 pound frozen artichoke quarters
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
1 small clove garlic, finely grated
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
3 pickled cherry peppers, chopped
Directions
- Bring a large pot of salted water to a boil. Have a large ice bath ready.
- Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
- Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.