Lunch: Peppery Vegetable Salad Recipe
Ingredients
15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
3 small carrots, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 cup pitted ripe olives
3 garlic cloves, minced
1 cup water
1 cup white vinegar
3/4 cup olive oil
4 teaspoons dried oregano
1 teaspoon salt
Instructions
In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
