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Ingredients

• 4 cups peeled, diagonally sliced carrots (1/4 in. thick)
• 3 cups cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained
• 3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained
• 1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips
• 2 jars (about 6 oz. each) marinated artichoke hearts
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• 1 can (6 oz.) whole pitted ripe black olives, drained
• Salt and pepper

Description

Jo Ann Schiro Enjoys The Flavors Of Roasted Vegetables, So When She Found A Recipe For A Marinated Salad Using Frozen Vegetables, She Got The Idea To Try It With Roasted Fresh Vegetables Instead. Her Salad Is A Big Hit At Family Celebrations; It Tastes Ev

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