Marinated Vegetable Salad

Recipe from

Oxmoor House

Ingredients

1 (1 1/2-pound) bunch fresh broccoli
1 (10-ounce) package frozen asparagus spears, cut into 2-inch diagonal slices
1 large head cauliflower, broken into flowerets
3 small zucchini, sliced
2 medium cucumbers, sliced
3 heads Bibb lettuce, separated into leaves
Tomato wedges

Preparation

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

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.

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.

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,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note