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Market Vegetable Salad


"A spectacular use of your garden's bounty. Display salad on a large platter. With beef tenderloin and a robust red wine, you have a complete menu.
Adjust the amount of vegetables to accomodate a smaller group."

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Market Vegetable Salad 0 Picture


  • Salad
  • 1 cup asparagus tips, glanced and cut in 1-inch pieces on the diagonal
  • 1 cup snow peas, blanched, cut in half if large
  • 1 head broccoli florets, blanched
  • 1 head cauliflower florets, blanched
  • 1 1/2 cups peas, fresh or frozen (glanced if fresh)
  • 1 1/2 cups green beans, blanched and cut into 1-inch pieces
  • 1 1/2 cups celery, sliced diagonally
  • 1 medium red onion, thinly sliced
  • 1 cup diced green pepper (I omit this)
  • 1 cup diced red pepper
  • 1/2 cup chopped parsley
  • 1 can garbanzo beans, drained
  • 1 can small pitted black ripe olives or small Greek olives
  • 1 cup sliced artichoke hearts
  • Cherry tomatoes for garnish
  • Dressing
  • 1/2 cup tarragon vinegar (I couldn't find any so I used red wine)
  • 1 cup vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon Tabasco
  • 4 tablespoons capers
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried basil
  • 4 tablespoons chopped shallots
  • 2 teaspoons dried oregano
  • 1/4 cup minced fresh basil



Step 1

Combine dressing ingredients and mix well.

Assemble all vegetables in a large container. (The blanching keeps them tender-crisp and colorful).
Pour dressing over vegetables, cover and refrigerate several hours, tossing occasionally. Salad will keep for several days.

Note: To blanch the vegetables, bring a large pot of water to a boil. Put the batches for veggies in for 3 minutes and then immediate plunge into an ice bath.


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