Mixed Vegetable Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Unlike tossed greens, this salad is an easy side for guests to eat while standing.

Ingredients:

1 cup dry white wine

1/2 cup white wine vinegar

1/4 cup fresh lemon juice

1 tablespoon olive oil

2 teaspoons sea salt

1 teaspoon sugar

1 teaspoon coriander seeds

1 teaspoon black peppercorns

1/4 teaspoon crushed red pepper

5 garlic cloves, peeled and sliced

3 bay leaves

2 thyme sprigs

4 quarts water

1 tablespoon sea salt

2 cups small cauliflower florets

1 cup (1/2-inch-thick) slices carrot

1 cup (1-inch) cut green beans

2 cups chopped fennel bulb

2 cups coarsely chopped red onion

8 ounces button mushrooms, halved

1 tablespoon chopped fresh flat-leaf parsley

Directions:

1. To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.
2. To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.

By RecipeOfHealth.com