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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


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

1/2 cup
61 calories; protein 1.1g; carbohydrates 4.4g; dietary fiber 1.5g; sugars 2.3g; fat 4.4g; saturated fat 0.7g; vitamin a iu 1436.1IU; vitamin c 37.7mg; folate 35.4mcg; calcium 17.3mg; iron 0.3mg; magnesium 10.2mg; potassium 202.5mg; sodium 50.7mg; added sugar 1g.

1 vegetable, 1 fat