Marinated Vegetable Salad

Recipe Ingredients

2 cups	292g / 10oz	Small fresh cauliflower flowerets
3/4 cup	82g / 2.9oz	Diagonally sliced carrot
1 cup	110g / 3.9oz	Diagonally celery - sliced
1/2 cup	118ml	Red bell pepper - sliced
1/4 cup	59ml	Ripe olives - pitted, sliced
14 oz	397g	Artichoke hearts - drained, quartered
6 tablespoons	90ml	White wine vinegar
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Dried Italian seasoning
1/8 teaspoon	0.6ml	Crushed red pepper

Recipe Instructions

Arrange cauliflower and carrot in a vegetable steamer over boiling water.

Cover and steam 3 minutes or until vegetables are crisp-tender. Plunge into cold water; drain.

Combine cauliflower mixture, celery, and next 3 ingredients in a bowl; toss gently, and set aside.

Combine vinegar and next 3 ingredients in a bowl; stir well.

Pour over vegetables; toss gently to coat. Cover and chill.

Source:
Cooking Light, Mar/Apr 1993, page 146

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