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

Recipe by Cooking Light April 2005


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

45 calories; fat 0.8g; saturated fat 0.1g; mono fat 0.4g; poly fat 0.1g; protein 1.7g; carbohydrates 7.5g; fiber 2.2g; iron 0.7mg; sodium 293mg; calcium 33mg.