Marinated Vegetable Salad
|1 1 14 oz can Quartered Artichoke Hearts|
|1 1 14 oz can Cut Hearts of Palm|
|1 1 8 oz pack Button Mushrooms Sliced|
|1 smallRed Onion Diced|
|1 each Cucumber Peeled; Seeded and Diced|
|1 cupDiced Celery|
|1 cupDiced Red Bell Pepper|
|1 cupRoma Tomato Seeded and Diced|
|3 clovesChopped Garlic|
|1 teaspoonKosher Salt|
|1 teaspoonCracked Black Pepper|
|1 tablespoonFinely chopped fresh basil|
|1 cupBalsamic Vinaigrette Dressing|
|1 cupChopped Hearts of Romaine|
|5 tablespoonsaged balsamic vinegar|
|1 teaspoonDijon mustard|
|2 garlic cloves; peeled and chopped|
|1/2 cupextra-virgin olive oil and 1 cup vegetable oil|
|1 Salt and freshly ground pepper; to taste|
Marinated Vegetable Salad Preparation
For the Salad
Drain liquid from Artichokes and Hearts of Palm. Mix all ingredients together in a large bowl except the Romaine Hearts. Add the Balsamic Dressing and toss to coat completely. Transfer into individual storage containers and refrigerate for two hours. To serve, arrange chopped greens on chilled plate and top with marinated vegetable.
Use a blender or burr stick to mix the ingredients. Add vinegar, mustard, garlic, salt and pepper. Burr or blend until combined. Add oil slowly to create an emulsion.
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Marinated Vegetable Salad Reviews
The longer this mixture marinates the stronger the flavors. Can be stored refrigerated up to one week but mine never last that long.
[I posted this recipe.]
3 years, 2 months, 2 weeks, 1 days, 13 hours, 54 minutes ago