Vegetable Salad
By oldbklady
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Ingredients
- For the Dressing:
- 1/4 cup red wine vinegar
- 3 TBS olive oil
- 1 TBS chopped fresh coriander or parsley
- 1 garlic clove, peeled and minced
- 1 tsp sugar
- 1/2 tsp dried basil leaves
- For the Salad:
- 3 cups frozen cauliflower florets, thawed
- 2 cups frozen broccoli florets, thawed
- 1 (15.5 oz) tin of kidney beans, drained and rinsed
- 2 medium carrots, peeled and sliced diagonally
- 1 cup large pitted ripe olives, sliced
- 2 spring onions, trimmed and sliced
Details
Servings 7
Preparation
Step 1
Cut any large pieces of cauliflower or broccoli in half. Place them into a large bowl along with the remaining salad ingredients. Place all of the dressing ingredients into a small jar with a tight fitting lid. Shake well to combine. Pour over the vegetables in the bowl and toss together. Cover with cling film and then refrigerate for 1 to 4 hours to marinate, giving everything a good stir every now and then. Serve chilled.
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