Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 carrots, peeled and cut into bite-size pieces; 300 grams cauliflower florets; 237 grams bottled cherry peppers, halved; 298 grams cherry tomatoes; 1 Tbsp Dijon mustard; 1 Tbsp minced garlic; 1 teaspoons ground black pepper; 1 Tbsp Italian seasoning; 108 milliliters olive oil; 1 small onion, thinly sliced; 1 teaspoons salt; 1 teaspoons sugar; 60 milliliters white wine vinegar; 3 mediums zucchini, cut into bite-size pieces

Marinated Vegetable Salad

If you have around 2 hours and 20 minutes to spend in the kitchen, Marinated Vegetable Salad might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 83 calories. This recipe serves 8. A mixture of white wine vinegar, dijon mustard, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. If you like this recipe, you might also like recipes such as Marinated Vegetable Salad, Marinated-Vegetable Salad, and Marinated Vegetable Salad.

Instructions

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.

Ingredients you will need

Italian Seasoning

Cherry Tomato

Dijon Mustard

Cauliflower

Olive Oil

Zucchini

Carrot

Vinegar

Cherries

Garlic

Pepper

Onion

Sugar

Salt

Equipment you will use

Whisk

Bowl

Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.

Ingredients you will need

Vegetable

Serve with a slotted spoon.

Equipment you will use

Slotted Spoon

Equipment

Whisk

Bowl

Slotted Spoon

Ingredients

Servings:

carrots, peeled and cut into bite-size pieces 300grams

cauliflower florets 237grams

bottled cherry peppers, halved 298grams

cherry tomatoes 1Tbsp

Dijon mustard 1Tbsp

minced garlic 1teaspoons

ground black pepper 1Tbsp

Italian seasoning 108milliliters

olive oil 1small

onion, thinly sliced 1teaspoons

salt 1teaspoons

sugar 60milliliters

white wine vinegar 3mediums

zucchini, cut into bite-size pieces

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Famille Vincent Cremant de Bourgogne with a 4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Famille Vincent Cremant de Bourgogne

From the Chardonnay grapes this sparkler allies freshness, body, and smoothness. The Cremant Brut is dry and offers fine bubbles (1.5 Million/30 minutes - we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions.