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Italian salad (pickled)

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

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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

Details

Preparation time 45mins

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

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