Fresh broccoli, cauliflower, carrots, mushrooms and artichokes heats are succulent when draped in this slightly sweet herb vinaigrette.
INGREDIENTS (for 8 servings):
- 2/3 cup white vinegar
- 2/3 cup vegetable oil
- 1/3 cup chopped onion
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup fresh broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced fresh mushrooms
PREPARATION:
In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.