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Vegetable Salad

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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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