Marinated Fresh Vegetable Salad

Name: Marinated Fresh Vegetable Salad
Yield: Yield: 10 to 12 servings.
Ingredients: 2 cups yellow beans, trimmed; 1 cup baby carrots; 2 cups green beans, trimmed; 1 Spanish onion or red onion, cut in chunks; 1 Spanish onion or red onion, cut in chunks; 1 green and 1 red bell pepper, cut in chunks; 1 green and 1 red bell pepper, cut in chunks; 2 cups cauliflower and/or broccoli florets; 2 cups cauliflower and/or broccoli florets; 2 stalks celery, cut in chunks; 1 medium zucchini (optional); 1 cup white vinegar; 2 cloves garlic; ½ cup black olives (optional); 1 jar marinated artichoke hearts, drained (optional); 1 tsp salt (or to taste); ½ cup sugar; ¼ cup canola oil

Preparation info

Yield:
10 to 12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

2 cups green beans, trimmed
2 cups yellow beans, trimmed
1 cup

Microwave
Gluten-free
Vegan

Method

Cut beans in half. Cook beans and carrots for 2 minutes in boiling water to cover. Drain well.

Slicer: Slice bell peppers, onion, celery and zucchini (if using), using medium pressure. Empty bowl as necessary. Combine with cauliflower and/or broccoli florets in large mixing bowl. Add artichoke hearts and olives (if desired).

Steel Blade: Drop garlic through feed tu