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MARINATED FALL VEGETABLE SALAD Recipe

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This recipe for MARINATED FALL VEGETABLE SALAD is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
1 1/4 cups extra-virgin olive oil
1. medium-size onion, chopped
2 teaspoons salt
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon black pepper
¾ teaspoon cayenne pepper
¾ teaspoon ground turmeric
2 cinnamon sticks

Salad:
2 white turnips (1/2 pound total), peeled, cut in ¾-inch half-moons
¼ head cauliflower (about ¾ pound), cored and cut Into flowerets
¼ head broccoli (about ¾ pound), cut Into flowerets
2 large carrots, peeled and cut into ¼-Inch thick slices
1 sweet green pepper, cut Into ¼-inch-wide slices
1 sweet yellow pepper, cut into ¼-inch-wide slices
1 sweet orange pepper, cut into ¼-inch-wide slices
¼ red onion, cut in ¼-inch-thick rings
1 bunch radishes, each cut in half 4 cloves garlic, peeled and crushed Rind of 2 lemons in thin strips Juice of 2 lemons (about ¼ cup)
Directions:
Directions:
1. Bring large pot of water to a boil.
2. Marinade: In saucepan, combine oil, onion, salt, cumin, paprika, black pepper, cayenne, turmeric and cinnamon sticks. Simmer 5 minutes, stirring occasionally.
3. Salad: To boiling water, add turnips, cauliflower, broccoli, carrots; boil 3 minutes. Drain; rinse under cold water to stop cooking; drain.
4. In large bowl, combine cooked vegetables with sweet peppers, onion, radishes, garlic, lemon rind and juice. Pour hot marinade over vegetables; stir to coat. Cover; refrigerate 24 to 48 hours; stir occasionally. Serve at room temperature.
Number Of Servings:
Number Of Servings:
12

 

 

 

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