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
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.