Summer Vegetable Party Salad

By á-174890

Ingredients

• 1 small cauliflower
• 1 small bunch broccoli
• 4 large carrots
• 4 celery stalks
• 2 red peppers
• 1 thin green or yellow zucchini
• 10 oz drained whole mushrooms
• 14 oz can artichoke hearts, drained & quartered
• 1/2 cup kalamata olives, pitted
• 1/2 cup white wine vinegar
• 1/2 cup water
• 2 TBSP olive oil
• 2 TBSP granulated sugar
• 1 tsp salt
• 2 tsp dried oregano
• 1/2 tsp basil
• 1 garlic clove, minced
• 1/4 tsp ground black pepper

Preparation

Step 1

Core cauliflower, then cut into bite size pieces. Cut broccoli florets into bite size pieces. Peel stalks and thinly slice. Slice carrots diagonally into 1/4" pieces. Slice celery into bite size pieces. Core and seed peppers, then slice into thick strips. Cut zucchini lengthwise into quarters, seed if you like, then cut into 2" pieces.
Fill large saucepan with 2" water. Bring to a boil over high heat. Fill a large bowl with ice water and place close to sauce pan but not on heat. Add broccoli to boiling water and cook for two minutes. Using tongs, carefully remove broccoli from water and immediately plunge into ice water. Add carrots to boiling water, cover and cook 3 minutes. Do not remove carrots, but add cauliflower, celery, peppers and zucchini. Cover and continue to cook until vegetables are brightly coloured but still crisp, from 1 -2 minutes. Immediately drain vegetables and place in a large bowl. When broccoli is cool, gently squeeze out excess water and pat dry. Add to vegetables along with mushrooms, artichoke and olives.
In a small bowl, whisk vinegar with water, oil, sugar, salt, oregano, basil, garlic and pepper. Pour over vegetables and stir until mixed. Refrigerate salad immediately. When cool, cover, refrigerate at least 6 hours or overnight. Drain vegetables before serving. Salad will keep well, refrigerated for several days, but broccoli may darken slightly.