Vegetable Salad

Vegetable Salad
Vegetable Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

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

Directions

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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