Crunchy Marinated Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry. Ingredients:
1/2 cup fresh broccoli florets |
1/2 cup fresh cauliflowerets |
1 small carrot, sliced |
2 tablespoons chopped peeled kohlrabi |
2 tablespoons chopped celery |
2 tablespoons sliced ripe olives |
1 large radish, sliced |
1 tablespoon chopped green pepper |
marinade: |
1/4 cup sugar |
4-1/2 teaspoons white vinegar |
1/4 teaspoon salt |
1/4 teaspoon ground mustard |
4-1/2 teaspoons canola oil |
1 tablespoon finely chopped onion |
1/8 teaspoon celery seed |
dash italian seasoning |
Directions:
1. In a small bowl, combine the first eight ingredients; set aside.
2. In a small saucepan, combine the sugar, vinegar, salt and mustard; cook and stir over low heat just until sugar is dissolved. Pour into a bowl; cool slightly.
3. Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 2 servings.
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