Italian Marinated Vegetable Salad
From EatingWell: May/June 2014
This marinated vegetable salad recipe is a colorful composed salad inspired by the classic Italian giardiniera. Serve on a platter as is or on a bed of crisp greens. For a heartier appetizer or light lunch, add 1/2 cup each diced salami and hard cheese, such as Provolone or even white Cheddar, to the mix.
- 1 large carrot, halved lengthwise and cut into 1/2-inch pieces
- 2 cups cauliflower florets (1/2 inch)
- 1 cup green bean pieces (1/2 inch)
- 1 small fennel bulb, halved, cored and thinly sliced
- 1 medium red bell pepper, chopped (1/2 inch)
- 1 medium yellow bell pepper, chopped (1/2 inch)
- 2 fresh hot red peppers, such as cherry peppers or long Italian peppers, chopped (1/2 inch)
- 2 stalks celery, thinly sliced
- 1/2 cup diced red onion
- 3/4 cup cider vinegar
- 3/4 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/3 cup sliced green olives
- 3 tablespoons coarsely chopped fresh parsley
- 2 tablespoons coarsely chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- Bring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. Cook carrot, cauliflower and green beans in the boiling water, one vegetable at a time, until just tender, 1 to 3 minutes. Transfer the vegetables to the ice water with a slotted spoon as they are done.
- Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and onion.
- Combine cider vinegar, white vinegar, 1/2 cup water , sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Bring to a boil, then simmer for 2 minutes. Pour the hot liquid over the vegetables and gently stir to coat. Let cool to room temperature, stirring occasionally, then refrigerate until cold, at least 1 hour. The longer the vegetables marinate, the more flavorful the salad will be.
- To serve, strain the vegetables (reserving the pickling liquid). Return the vegetables and 3 tablespoons of the pickling liquid to the bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.) Add garlic, olives, parsley, dill and oil to the vegetables; toss to combine. Season with pepper.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
- Be sure to use a nonreactive pan, baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Per serving: 86 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g total sugars; 2 g protein; 3 g fiber; 166 mg sodium; 382 mg potassium.
Nutrition Bonus: Vitamin C (157% daily value), Vitamin A (49% dv)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- May/June 2014