Harvest Vegetable Salad - Maine SNAP-Ed
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Healthy Recipes

Harvest Vegetable Salad

Prep time:
15 min

Cook time:
90 min

Yield:
8 Servings

Serving Size:
1 Cup

Ingredients

SALAD:

3 cups cauliflower florets, fresh or frozen thawed
2 cups broccoli florets, fresh or frozen thawed
1 can (15.5 ounces) red kidney beans, drained
2 medium carrots, sliced diagonally
1 cup large pitted olives, sliced
2 green onions, sliced

DRESSING:

1/4 cup red wine vinegar
1/4 cup vegetable oil
1 Tablespoon fresh cilantro or parsley, chopped
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon dried basil (optional)

Directions

  1. In a large bowl, combine all salad ingredients.
  2. In a small jar with a tight fitting lid, combine all dressing ingredients and shake well to mix.
  3. Pour dressing over vegetables and stir to coat vegetables.
  4. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Notes

For softer texture, use thawed frozen cauliflower, broccoli, and carrots or steam or parboil the vegetables before adding them to the large mixing bowl.

Ingredients

SALAD:

3 cups cauliflower florets, fresh or frozen thawed
2 cups broccoli florets, fresh or frozen thawed
1 can (15.5 ounces) red kidney beans, drained
2 medium carrots, sliced diagonally
1 cup large pitted olives, sliced
2 green onions, sliced

DRESSING:

1/4 cup red wine vinegar
1/4 cup vegetable oil
1 Tablespoon fresh cilantro or parsley, chopped
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon dried basil (optional)

Directions

In a large bowl, combine all salad ingredients.
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well to mix.
Pour dressing over vegetables and stir to coat vegetables.
Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Notes

For softer texture, use thawed frozen cauliflower, broccoli, and carrots or steam or parboil the vegetables before adding them to the large mixing bowl.

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