Marinated Vegetable Salad

90 calories

Yield: 8 servings ( Serving Size: 1/2 cup )
Community Recipe from


  • 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


  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.
February 2012

This recipe is a personal recipe added by foxiesmom and has not been tested or endorsed by MyRecipes.

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