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; total fat 4.4g 7% DV; saturated fat 0.7g; cholesterolmg; sodium 51mg 2% DV; potassium 203mg 6% DV; carbohydrates 4.4g 1% DV; fiber 1.5g 6% DV; sugar 2g; protein 1.1g 2% DV; exchange other carbs 1; vitamin a iu 1436IU; vitamin c 38mg; folate 35mcg; calcium 17mg; ironmg; magnesium 10mg; thiaminmg; added sugar 1g.