Jardinière Salad

25 min

10 servings

The perfect picnic-style summer salad.

Ingredients

  • 10 - 15 carrots, peeled and coarsely chopped
  • 2 bell peppers, coarsely chopped
  • 1 small head cauliflower, chopped into small florets
  • 1 small head broccoli, chopped into small florets
  • 1⁄2 red onion, thickly sliced
  • 8 oz (225 g) whole button mushrooms
  • 1⁄2 cup white balsamic vinegar, or your favourite vinegar
  • 1⁄2 cup water
  • 1 - 2 tbsp Italian Dressing, or prepared Epicure Balsamic Vinaigrette
  • 2 tbsp Italian Dressing Mix
  • 3⁄4 cup oil
  • 1⁄4 cup white vinegar
  • 1 cup black or green olives, - optional

Preparation

  • Pour about 2 cups water into a large pot. Bring to a boil over high heat. Add carrots and steam for 4 minutes, then add peppers, cauliflower, broccoli, onion and mushrooms. Steam for 5–7 more minutes, until tender-crisp.
  • Meanwhile, whisk white balsamic vinegar with water and Italian Dressing.
  • Drain vegetables and place in a large bowl. Drizzle with dressing. Add olives if desired, and toss to mix.
  • Refrigerate salad for at least 4 hours or overnight, until well-chilled. Store in refrigerator for up to 5 days.

Nutritional Information

Per serving: Calories 60, Fat 0.4 g (Saturated 0.1 g, 0 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 13 g (Fiber 4 g, Sugars 6 g), Protein 4 g.

Tips

Preparation Tip: Peel broccoli stems, then slice into rounds.

Serving Suggestion: Serve with Grilled Steaks.

Tips

Preparation Tip: Peel broccoli stems, then slice into rounds.

Serving Suggestion: Serve with Grilled Steaks.