Marinated Vegetable Salad Recipe

Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons red-wine vinegar; 1 tablespoon balsamic vinegar; 2 Dijon-style mustard; dried red hot pepper flakes to taste; 1/2 cup olive oil; 1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled; 1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups); 1 pound broccoli, cut into flowerets (about 5 cups); 2 red bell peppers, cut into thin strips (about 1 1/2 cups); 1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

Servings: persons

2 1/2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
2 Dijon-style mustard
dried red hot pepper flakes to taste
1/2 cup olive oil
1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled
1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)
1 pound broccoli, cut into flowerets (about 5 cups)
2 red bell peppers, cut into thin strips (about 1 1/2 cups)
1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

1
In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2
In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender.
3
Transfer the vegetables to a colander and let them cool.
4
In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 tablespoons red-wine vinegar, 1 tablespoon balsamic vinegar, 2 Dijon-style mustard, dried red hot pepper flakes to taste, and more.

Yes, Marinated Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Vegetable Salad

How did you like this recipe?

Frequently Asked Questions