Marinated Vegetable Salad

Ingredients

• 3/4 cup(s) White vinegar
• 4 Garlic cloves
• 2 Bay leafs
• 3 cup(s) Cauliflower
• 1 1/2 cup(s) Carrots Sliced 1/8 inch
• 14 ounce(s) Canned artichoke hearts
• 1/2 cup(s) Ripe olives
• 1/2 cup(s) bottled roasted red peppers Sliced
• 2/3 cup(s) celery Chopped
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) Capers
• 1/2 teaspoon(s) Salt
• 1/4 teaspoon(s) Pepper

Preparation

1. combine white vinegar, garlic, & bay leafs in large bowl. Set aside.
2. Combine cauliflower, carrot, celery in large saucepan. Cover with water and bring to boil. Cook 1 minute. Drain. Transfer veggies to vinegar mixture. Add artichokes, olives, red peppers, olive oil & capers. Mix well. Cover refrigerate for at least 24 hours or up to 48 hours. Drain veggies, remove bay leaves. Season with salt & pepper. Will keep in fridge for 3 days.