Marinated Vegetable Salad

Oxmoor House
10 to 12 servings


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1 ( 1-pound) bunch broccoli
1 medium cauliflower, broken into flowerettes
1 pound carrots, scraped and cut into 1/2-inch pieces
1 pound fresh mushrooms, sliced
2 small green peppers, cut into 1-inch pieces
8 stalks celery, cut into 1/2-inch pieces
2 small zucchini, sliced
1 medium cucumber, sliced
3 cups tarragon vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup sugar
1 tablespoon prepared mustard
3 cloves garlic, minced
1 tablespoon salt
2 teaspoons dried whole tarragon


Trim off leaves of broccoli; discard tough ends of lower stalks. Cut broccoli into bite-size pieces.

Combine broccoli, cauliflower, carrots, mushrooms, green peppers, celery, zucchini, and cucumber in a large serving bowl; mix well.

Combine vinegar, oil, sugar, mustard, garlic, salt, and tarragon; mix well. Pour over vegetables, and toss well. Cover and refrigerate overnight.

Created date

February 2010