Marinated Fall Vegetable Salad

Makes 12
Prep 30 m
Chill 1440 - 2880 m
Cook 8 m

Ingredients

Marinade:

Salad:

Directions

  1. 1 of 1 Bring large pot of water to a boil.

Marinade:

  1. 1 of 1 In saucepan, combine oil, onion, salt, cumin, paprika, black pepper, cayenne, turmeric and cinnamon sticks. Simmer 5 minutes, stirring occasionally.

Salad:

  1. 1 of 2 To boiling water, add turnips, cauliflower, broccoli, and carrots; boil 3 minutes. Drain; rinse under cold water to stop cooking; drain.
  2. 2 of 2 In large bowl, combine cooked vegetables with sweet peppers, red 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. Makes 12 servings.
Nutrition Information for Marinated Fall Vegetable Salad
Servings Per Recipe: 12
Per Serving: 1 g sat. fat, 8 g Fat, total, 0 mg chol., 8 g carb., 155 mg sodium, 3 g fiber, 2 g pro., 102 kcal cal.
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Printed from FamilyCircle.com 11/14/2018