![3758640.jpg](https://cdn.statically.io/img/www.eatingwell.com/thmb/LOIw3yqYvyNws37Ahj5hyVrG2fA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3758640-20b896b111f7414ab92918cc1740b85a.jpg)
Ingredients
-
1 large carrot, halved lengthwise and cut into 1/2-inch pieces
-
2 cups cauliflower florets (1/2 inch)
-
1 cup green bean pieces (1/2 inch)
-
1 small fennel bulb, halved, cored and thinly sliced
-
1 medium red bell pepper, chopped (1/2 inch)
-
1 medium yellow bell pepper, chopped (1/2 inch)
-
2 fresh hot red peppers, such as cherry peppers or long Italian peppers, chopped (1/2 inch)
-
2 stalks celery, thinly sliced
-
½ cup diced red onion
-
¾ cup cider vinegar
-
¾ cup white vinegar
-
½ cup water
-
1 tablespoon sugar
-
1 teaspoon kosher salt
-
½ teaspoon celery seed
-
½ teaspoon dried basil
-
½ teaspoon dried oregano
-
3 cloves garlic, minced
-
⅓ cup sliced green olives
-
3 tablespoons coarsely chopped fresh parsley
-
2 tablespoons coarsely chopped fresh dill
-
2 tablespoons extra-virgin olive oil
-
Freshly ground pepper to taste
Directions
-
Bring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. Cook carrot, cauliflower and green beans in the boiling water, one vegetable at a time, until just tender, 1 to 3 minutes. Transfer the vegetables to the ice water with a slotted spoon as they are done.
-
Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and onion.
-
Combine cider vinegar, white vinegar, 1/2 cup water, sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Bring to a boil, then simmer for 2 minutes. Pour the hot liquid over the vegetables and gently stir to coat. Let cool to room temperature, stirring occasionally, then refrigerate until cold, at least 1 hour. The longer the vegetables marinate, the more flavorful the salad will be.
-
To serve, strain the vegetables (reserving the pickling liquid). Return the vegetables and 3 tablespoons of the pickling liquid to the bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.) Add garlic, olives, parsley, dill and oil to the vegetables; toss to combine. Season with pepper.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Be sure to use a nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Nutrition Facts (per serving)
86 | Calories |
5g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Serving Size 1 cup | |
Calories 86 | |
% Daily Value * | |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 2g | 4% |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Vitamin A 2619IU | 52% |
Vitamin C 94mg | 105% |
Folate 49mcg | 12% |
Sodium 166mg | 7% |
Calcium 43mg | 3% |
Iron 1mg | 5% |
Magnesium 22mg | 5% |
Potassium 382mg | 8% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.