Salade de légumes marinés

(Marinated Vegetable Salad)
Serves 4-6
Prep Time: 20 min.
Cooking Time: 10 min.
Chilling Time: 1-2 hours.

I like to bring this salad to pot-luck parties and picnics because it can be prepared ahead of time, no reheating is required, and it travels well.

Salad :

  • ½ cauliflower, cut into florets.
  • ½ broccoli, cut into florets .
  • 1 carrot, peeled and cut in thin slices .
  • ½ lb each of green beans and yellow wax beans, trimmed.
  • ½ sweet red pepper, seeded and cut into chunks.
  • ¼ small red onion, thinly sliced.
  • ½ cup of pitted olives (green, black or Kalamata).
  • 1 cup cherry tomatoes.
  • Fresh parsley and basil, chopped to garnish.


In a screw-top glass jar, combine all ingredients. Screw the lid on and shake vigorously.

  • 3 tbsp olive oil.
  • 3 tbsp cider vinegar.
  • 1 tsp Dijon mustard.
  • 1 tsp maple syrup.
  • 1 garlic clove, minced.
  • ½ tsp dried oregano.
  • ½ tsp dried rosemary.
  • 1 tsp Celtic salt.
  • ½ tsp ground black pepper.
  • In a pot, boil some water with 1 tsp salt over high heat. Add cauliflower and the broccoli florets; cover and cook until crisp, 2-3 minutes. Transfer to a large bowl.
  • Add carrots and beans to the boiling water; cover and cook until crisp, 2-3 minutes or less. Transfer to the large bowl.
  • In the large bowl, add the peppers, olives, and red onion. Stir to combine. Pour the dressing over the vegetables and stir to mix. Refrigerate for 1-2 hours, stirring occasionally.
  • To serve, toss in the cherry tomatoes, and garnish with the chopped herbs.