This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich. Source: EatingWell Magazine, March/April 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.

  • Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.

  • Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.


Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

61 calories; 4.4 g total fat; 0.7 g saturated fat; 51 mg sodium. 203 mg potassium; 4.4 g carbohydrates; 1.5 g fiber; 2 g sugar; 1.1 g protein; 1436 IU vitamin a iu; 38 mg vitamin c; 35 mcg folate; 17 mg calcium; 10 mg magnesium; 1 g added sugar;