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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2012


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

60.8 calories; protein 1.1g 2% DV; carbohydrates 4.4g 1% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 2.3g; fat 4.4g 7% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 1436.1IU 29% DV; vitamin c 37.7mg 63% DV; folate 35.4mcg 9% DV; calcium 17.3mg 2% DV; iron 0.3mg 2% DV; magnesium 10.2mg 4% DV; potassium 202.5mg 6% DV; sodium 50.7mg 2% DV; thiaminmg 3% DV; added sugar 1g.