Harvest Vegetable Salad

This is a pretty winter or early Spring salad – when your garden just isn’t producing yet.  Salads like this brighten up almost any meal – they carry well to pot-lucks, in a picnic hamper or a cupful packed in your lunchbox would be good too.  I plan to use fresh garden or farmer’s market produce in this recipe when in season.  I didn’t have green onion, but had a nice red onion, so I used it, sliced thinly.                   

Harvest Vegetable Salad

  3    cups  frozen cauliflower florets -- Thawed

  2    cups  frozen broccoli flowerets -- thawed

  15  ounces  canned kidney beans -- drained

  2    medium  carrots -- diagonally sliced

  1    cup  ripe olives -- pitted, drained and sliced

  2    each  green onion -- sliced

                        Dressing

   ¼  cup  red wine vinegar

  3    tablespoons  olive oil

  1    tablespoon  fresh parsley -- or cilantro, chopped

  1    teaspoon  garlic -- minced

  1    teaspoon  sugar

  ½   teaspoon  dried basil

If desired, cut large pieces of cauliflower in half.  In large bowl, combine all salad ingredients.  Make sure they are well-drained.

Combine dressing ingredients, pour over vegetables; toss to coat.  Marinate in refrigerator, covered, 1-4 hours, tossing occasionally.

  "Down Home Cooking and Baking "

Yield:  "7 cups"

Per 1 cup Serving: 155 Calories; 8g Fat (45.1% calories from fat); 5g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 393mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.