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Marinated Vegetable Salad Recipe by Paula Deen

1 ratings
Easy Level
10 MIN 10 Prep + Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
10 MIN 10 Prep + Cook
8 Servings
$ /Serving

Marinated Vegetable Salad Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
10 MIN 10 Prep + Cook
8 Servings
$ /Serving

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 3 cups cauliflower florets
  • 2 cups cherry tomatoes
  • 1 cup bottled cherry peppers, halved
  • 3 medium zucchini, cut into bite-size pieces
  • 3 carrots, peeled and cut into bite-size pieces
  • 1 small onion, thinly sliced

Preparation

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion.

 

Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

Reviews

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1 Review

Tina
Tina 11/2/2014
11/2/2014
This was excelle

This was excellent! I made it, following the recipe exactly! It's a practice for a Thanksgiving side.