Celebrate our season of fresh vegetables; whether from your garden, farmers market or your favorite grocery store with this Vegetable Medley Salad. Instead of the usual lettuce salad, this recipe includes a lightly blanched array of vegetables and then tossed with a fresh basil vinaigrette. This is a great salad to enjoy on a hot summer day.
Vegetable Medley Salad
2 lbs. broccoli (florets cut up, about 16 cups)
1 heads cauliflower (florets cut up, about 8 cups)
2 lbs. carrots (sliced, about 8 cups)
3 zucchini (halved lengthwise and sliced, about 8 cups)
1 each red and yellow bell peppers (halved lengthwise, cut in thin strips)
2 c. fresh basil leaves (loosely packed)
1-1/2 c. canola oil
3/4 c. red wine vinegar
1/4 c. Dijon mustard
1 Tbsp. salt
1/2 Tbsp. garlic (minced)
1/2 Tbsp. black pepper (freshly ground)
Bring a large pot of salted water to a boil. Set up a large bowl of ice water. Working in small batches boil broccoli 3 to 4 minutes until just crisp tender. Remove with large strainer and place in ice water until broccoli cools, strain and set aside. For cauliflower boil for 4 to 5 minutes; carrots for 6 to 7 minutes. Wrap vegetables including zucchini and bell peppers separately and refrigerate .
Vinaigrette: Process ingredients in food processor or blender until basil is finely chopped. Refrigerate in covered bowl.
When ready to serve, toss all vegetables with vinaigrette until well coated. Makes about 24 servings.
Suggestion: This recipe can be cut in half to serve about 12.
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