Monday, July 4, 2011
Of the many side dishes I enjoy making and eating during the summer, cold vegetable salads like this one goes great with so many meals. It was perfect for some of the barbecuing I did over the weekend. Now as you read down the list of ingredients, you might think it contains a lot and I suppose it does. In fact, with this type of salad you can add or adjust ingredients to suit your fancy using just about anything but the kitchen sink. Broccoli, cauliflower, small cherry tomatoes, light red kidney beans, any type of garden vegetable your palate desires... heck, just make it up as you empty out the cabinet and fridge.
This is really a knock-off of another version of my Three Bean Salad, only this time I've changed up vegetables using Italian green beans and purple hull peas, added some fresh things, change the vinaigrette up a bit and added a double marinade with a rinse of white wine. Enjoy!
Marinated Vegetable Salad
1/4 cup white wine vinegar
1/3 cup sherry
1/2 cup sugar
1 teaspoon celery seeds
1 teaspoon dry yellow mustard
1/2 tablespoon lemon juice
Salt & pepper to taste
1/3 cup salad oil
1/2 cup green chopped bell pepper
1/2 cup chopped red bell pepper
1 medium sweet onion, chopped
1/2 cup sliced celery
1 cup sliced radishes
1 -6 oz jar marinated small artichokes, drained
1 -14.5 oz can wax beans, drained & rinsed
1 -14.5 oz can green beans, drained & rinsed
1 -16 oz can small shelled peas, drained & rinsed
rinse of Pinot Gris or any mellow white wine, about a cup
In a large glass bowl, whisk the vinegar, sherry and sugar together until blended. Add the seasonings and the vegetables.
Toss to coat, cover and refrigerate 4 to 8 hours.
Toss salad occasionally every so often to coat vegetables.
Drain well and soak in a mellow white wine for an hour before serving with a slotted spoon.