Vinegar Marinated Vegetable Salad Recipe
Marinated vegetable salad is a fresh and crispy vegetable salad. Prepared with a medley of mixed veggies, the marinated vegetable salad is dressed or flavored with thyme and balsamic vinegar with a dash of olive oil. Chilled and tossed to serve, it is delicious and nurtitious.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
3 medium size asparagus spears, tough stems removed, cut diagonally into 1 inch pieces
1 small yellow squash cut diagonally into 1/4 inch slices
1/2 cup small cauliflower florets
1 medium size carrot, peeled and cut diagonally into Winch slices
2 1/2 teaspoons olive, vegetable, or walnut oil
1 teaspoon finely chopped shallot or green onion
1/2 teaspoon dried thyme, crumbled
Pinch black pepper
1/2 small red onion, sliced thin
1 1/2 teaspoons balsamic or red wine vinegar
Directions
In a large saucepan, bring 2 quarts unsalted water to a boil.
Add the asparagus, squash, cauliflower, and carrot, and cook for 2 minutes.
Drain, rinse under cold running water to stop the cooking, and drain again.
In a medium size bowl, combine the olive oil, shallot, thyme, and pepper.
Add the hot vegetables and the onion and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Just before serving, stir in the vinegar and toss well.
Add the asparagus, squash, cauliflower, and carrot, and cook for 2 minutes.
Drain, rinse under cold running water to stop the cooking, and drain again.
In a medium size bowl, combine the olive oil, shallot, thyme, and pepper.
Add the hot vegetables and the onion and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Just before serving, stir in the vinegar and toss well.
