Marinated Vegetable Salad

Can be prepared in 45 minutes or less but requires additional unattended time.


  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 Dijon-style mustard
  • Dried red hot pepper flakes to taste
  • 1/2 cup olive oil
  • 1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled
  • 1 pound carrots, cut crosswise into 1/4-inch thick slices (about 2 1/2 cups)
  • 1 pound broccoli, cut into florets (about 5 cups)
  • 2 red bell peppers, cut into thin strips (about 1 1/2 cups)
  • 1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)


  1. In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste.
  2. Add in the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  3. In a steamer set over the boiling water steam the onions, covered, for 2 minutes.
  4. Add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender.
  5. Transfer the vegetables to a colander and let them cool.
  6. In a bowl combine the steamed vegetables, the bell peppers, and the olives.
  7. Toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

Serves 6.

Posted by JudyAZ at

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