Ingredients

For the Salad: 1 cup whole green beans or sugar snap peas (about 4 ounces) 8 baby carrots or turnips, peeled 1 large red, yellow, or orange sweet bell pepper, cut into 1/2-inch-wide strips 1 cup broccoli or cauliflower flowerets 1 small red onion, cut into thin wedges 1 cup quartered mushrooms (3 ounces) 1/2 cup pitted ripe olives For the Marinade: 1 cup white wine vinegar 2/3 cup olive oil or vegetable oil 1 tablespoon capers, drained 1 tablespoon sugar 1 teaspoon dried Italian seasoning, crushed 1 1/2 teaspoons minced fresh dill or 1/2 teaspoon dried dillweed, crushed 1/2 teaspoon salt 1/4 teaspoon pepper For the Garnish: lettuce leaves

Description

Vegetable Antipasto Salad, Recipe

View Full Recipe