Healthy Alternative Recipes
Marinated Vegetable Salad

Ingredients

• 1 lb broccoli, trimmed and cut in 1/2 inch/2 cm chunks
• 2 lb cauliflower, broken in florets
• 1 lb green beans, trimmed and halved
• 1 lb carrots, trimmed and sliced on the diagonal
• 2 large sweet red peppers, seeded and cut in chunks
  
  Dressing
• ½ cup rice vinegar, balsamic vinegar or red wine vinegar
• 2 clove garlic, minced
• 2 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• ½ cup homemade chicken stock or vegetable stock
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 12 cups mixed greens
  

Method

1. Blanch broccoli, cauliflower, beans and carrots by cooking each vegetable separately in a large pot of boiling water for 2 to 4 minutes, or until barely tender. 
2. Rinse vegetables immediately with cold water to stop the cooking and set colour. Drain well. Place in a large bowl. 
3. Add red peppers.
4. To make dressing, in a saucepan, combine vinegar, garlic, mustard, Worcestershire, stock and oil. Heat just until dressing comes to a boil. Add salt and pepper.
5. Pour dressing over vegetables. 
6. Stir in dill and parsley. 
7. Marinate for a few hours or up to overnight in refrigerator.
8. Bring salad to room temperature before serving. 
9. Serve on a bed of mixed greens.
10. Makes 12 servings
    

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