Mixed Vegetable Salad

Unlike tossed greens, this salad is an easy side for guests to eat while standing.


12 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 45
Caloriesfromfat 16
Fat 0.8 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 7.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 293 mg
Calcium 33 mg


1 cup dry white wine
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons sea salt
1 teaspoon sugar
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1/4 teaspoon crushed red pepper
5 garlic cloves, peeled and sliced
3 bay leaves
2 thyme sprigs
4 quarts water
1 tablespoon sea salt
2 cups small cauliflower florets
1 cup (1/2-inch-thick) slices carrot
1 cup (1-inch) cut green beans
2 cups chopped fennel bulb
2 cups coarsely chopped red onion
8 ounces button mushrooms, halved
1 tablespoon chopped fresh flat-leaf parsley


To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.

To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.