Marinated Vegetable Salad

Colourful, crunchy vegetables soak up a tangy vinaigrette in this simple yet vibrant salad. Our zesty Hot Dilled Carrots bring another layer of flavour to the party.

Adaptable with the seasons, it’s a great make-ahead dish for potlucks, picnics, or everyday dinners.

VEGETABLES

1/2 of a large red bell pepper, diced

1/2 of a large green pepper, diced

1/2 of a large yellow bell pepper, diced 

4 Hot Dilled Carrot sticks, diced

2 mini cucumbers, diced

Fresh parsley, finely chopped

VINAIGRETTE

2 tbsp brine from the Pickled Carrots (give the jar a shake first to distribute the spices, then measure out the brine)

2 tbsp olive oil

1 tbsp lemon juice

1/2 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp honey

Salt & pepper to taste 

DIRECTIONS

Chop all the vegetables and combine in a large bowl. 

Combine brine ingredients and whisk well or shake up in a small jar. Taste and adjust acidity level to your liking. 

Pour vinaigrette over veggies and toss to coat.

Refrigerate for at least a few hours or until ready to serve. Sprinkle with parsley.

Enjoy on its own or serve on a bed of greens.

Serves 4. Scale up the veggies and vinaigrette to suit your needs.

MIX IT UP:

Vary the veggies: Cherry tomatoes, red onion, zucchini, blanched green beans, broccoli or cauliflower are all great additions to this salad.

Optional add-ins: Toss in some chickpeas, white beans, and/or olives. Sprinkle with feta before serving.