Italian salad (pickled)

By lawyks

61 calories per 1/2 cup - cover & refrigerate up to 1 week

Ingredients

• 2 c. white vinegar
• 2 c. water
• 2 tblsp sugar
• 1 bay leaf
• 1 tsp crushed red pepper, divided
• 1 tsp salt divided
• 1 small head cauliflower, trimmed & cut into bite size florets
• 2 stalks celery, thinly sliced
• 1 carrot, thinly sliced
• 1 red bell pepper, cut into 1" pcs
• 3 tblsp extra-virgin olive oil
• 1/4 tsp pepper

Preparation

Step 1

Combine first 4 ingredients + 1/2 tsp red pepper flakes in a saucepan - bring to a boil
Add veggies -
Reduce heat & simmer 5 min.
Remove from heat & let stand 5 min
Reserve 3 tblsp liquid & then drain

Transfer veggies to med bowl - Stir in oil, pepper, remaining red pepper flakes & salt
and the reserved cooking liquid -

Refrigerate at least 25 min. to chill

Stir & serve w/slotted spoon