Market Street Vegetable Salad

By ngaldi

Ingredients

• 1 cup asparagus tips, blanched and cut in 1-inch pieces on the diagonal
• 1 cup snow peas, blanched
• 1 head cauliflower florets, blanched
• 1 head broccoli florets, blanched
• 1 1/2 cups peas, fresh or frozen
• 1 1/2 cups green beans, blanched and cut in 1-inch pieces
• 1 1/2 cups celery, sliced diagonally
• 1 medium red onion, thinly sliced
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper or 1 4-ounce jar pimiento, drained and diced
• 1/2 cup chopped parsley
• 1 can garbanzo beans, drained
• 1 can small pitted black ripe olives or small Greek olives, drained
• 1 cup sliced artichoke hearts
• cherry tomatoes for garnish
• Dressing
• 1/2 cup tarragon wine vinegar
• 1 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon Tabasco
• 4 tablespoons capers
• 2 teaspoons dried basil
• 4 tablespoons chopped shallot
• 2 teaspoons dried oregano
• 1/4 cup minced fresh basil

Details

Adapted from foodnetwork.com

Preparation

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.
Cook's Notes:
Adjust the amount of vegetables to accommodate a smaller group - or make it all and enjoy the left-overs!