Tuesday, September 18, 2018


Marinated Summer Vegetable Salad

  • con-squashmarinatedvegsalad-1

1½ C thinly sliced zucchini (about 1 medium squash)

1 C thinly sliced yellow summer squash (about 1 small squash)

1 C cauliflower florets

1 C broccoli florets

1 C sliced fresh mushrooms

1 C thinly sliced carrots, optional

¾ C fresh lemon juice (about 4 lemons)

¾ C canola oil or vegetable oil

3 Tbsp granulated sugar

1 Tbsp kosher or sea salt

1 tsp dried oregano

½ tsp pepper

½ C thinly sliced radishes

In a large, shallow dish or bowl, combine zucchini, yellow squash, cauliflower, broccoli, and mushrooms. ( A shallow dish allows vegetables to be submerged in the marinade.)

In a separate small bowl, combine lemon juice, oil, sugar, salt, oregano, and pepper. Whisk together until well mixed. Pour over vegetables and toss gently to coat. Cover and refrigerate at least 8 hours or overnight, stirring occasionally. Just before serving, stir in sliced radishes. (The red color from the radish skins will “bleed” onto the other vegetables if mixed in earlier.)

Recipe and photo courtesy of thekitchenismyplayground.com.


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