This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich.Ingredients
Total Time: 45 minutes
2 cups white vinegar
2 cups water
2 tablespoons sugar
1 bay leaf
1 teaspoon crushed red pepper, divided
1 teaspoon salt, divided
1 small head cauliflower, trimmed and cut into bite-size florets
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 red bell pepper, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
Cover and refrigerate for up to 1 week.
Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.
Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.
Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.
- Per 1/2-cup serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 1 fat
- Carbohydrate Servings
- Vitamin C (63% daily value)
- Vitamin A (29% dv)