Marinated Veggie Salad with Olives

Marinated Veggie Salad with Olives

Marinated Veggie Salad with Olives is an easy side dish to take to a picnic. It also looks great on a charcuterie board and makes an excellent appetizer. Store this vegetable salad in a Mason glass jar in your refrigerator until you are ready to serve it.

Servings: 4 – 6

Ingredients:
  • 1/2 cup white vinegar (apple cider vinegar works well also)
  • 4 garlic cloves, peeled and halved
  • 2 bay leaves
  • 3 cups cauliflower florets
  • 1 1/2 cups sliced carrots (cut into 1/8 inch thick rounds)
  • 2 celery stalks, chopped
  • One 14-ounce jar of quartered artichoke hearts water-packed, drained
  • 1/2 cup assorted pitted olives
  • 1/2 cup roasted red bell pepper strips, water-packed
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper to taste
Asparagus
Instructions:
  1. In a large glass 4-quart measuring bowl, combine the vinegar, garlic, and bay leaves. Set aside.
  2. Bring a large pot of water to a boil. Add the cauliflower, carrots, and celery; cook for one minute. Drain the vegetables and transfer them to a large bowl; add the vinegar mixture and combine. 
  3. Add the quartered artichoke hearts, olives, roasted red bell pepper strips, oil, and capers. Mix well. Cover and refrigerate for 24 – 48 hours.
  4. Remove the bay leaves—season to taste with salt and pepper.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

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Family Secret Southern Broccoli Salad

Family Secret Southern Broccoli Salad

This family secret southern broccoli salad has the perfect combination of flavor and crunch to be the meal or complement to an entree.

Serves: 2-4

Ingredients:

5 cups of small broccoli florets (32-40 oz.)

1 cup mayonnaise (prefer Duke’s)

1 tbs cider vinegar

1/3 cup chopped onion

1/4 sugar

3/4 cup dried cranberries

1/2 cup sunflower kernels (optional)

Real bacon bits (8 oz.)

Corn on the cob
Instructions:
    1. Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until it is bright green and slightly softened (approximately 3 minutes).  Drain well and run under cold water to stop the cooking.  Drain again.
    2. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and dried cranberries.  Refrigerate for 1 hour, if possible.
    3. Just before serving, fold in the sunflower kernels and the bacon pieces. 
      Debbie Barton

      OPL Director of Operations Debbie Barton shares a favorite recipe.

      Learn more about Debbie.

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Easy Spicy Corn Salad with Queso Fresco

      Easy Spicy Corn Salad with Queso Fresco

      This spicy corn salad with queso fresco is a perfect weeknight side dish. It is easy and adds just enough kick to enhance your meal.

      Serves: 4

      Ingredients:

      4 ears of corn or 1 bag of frozen corn

      1 red bell pepper

      2 tbs chopped onion

      1 lime (juiced)

      1/4 cup crumbled queso fresco

      Spices (a pinch of each) – chili powder, cayenne pepper, salt and pepper

      1-2 tbs butter (unsalted)

      Corn on the cob
      Instructions:
        1. Cut corn from cob.
        2. Preheat the skillet on high heat with butter.
        3. Add corn, onion, and red pepper.  Cook for 4-5 minutes, stirring infrequently to get an almost roasted corn.
        4. Place the cooked corn in a medium bowl and add the lime juice and spices.  Mix well.
        5. Garnish with queso fresco.
          Lorie Buckingham Home Chef

          OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.

          OPL Plant-rich Recipes

          Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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