Yield
24 servings

How to Make It

Step 1

Trim broccoli; wash and break off flowerets. Reserve stalks for other uses.

Step 2

Arrange broccoli in steaming rack; place over boiling water. Cover and steam 5 minutes. Remove from rack; set aside to cool. Repeat procedure with asparagus and cauliflower.

Step 3

Place steamed vegetables under cold running water; drain. Combine with zucchini and cucumber in a large plastic bag. Pour marinade over vegetables. Fasten bag securely. Gently turn bag until vegetable pieces are coated. Refrigerate several hours or overnight, turning bag once or twice.

Step 4

To serve, cut corner from bag, place over colander, and let drain thoroughly. Line salad bowl with Bibb lettuce; empty bag of drained vegetables into bowl. Garnish with tomato wedges.

Oxmoor House Homestyle Recipes

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