Ingredients
-
-
2
-
1 1/2
-
1/2
-
3
-
6
-
3
-
1
-
1 1/2
-
1
-
3/4
-
-
4
-
1
-
1
Directions
Very Different Vegetable Salad, This is really different from the usual salad!! Make some hours or the day before, and double quantities for a buffet Ideal side dish on a hot day, or with barbecued meats You may want to adjust seasonings in the marinade Prep and cooking time are estimates , I thought this was fantastic and let the flavors meld Loved the wine with it, Rating your recipe by your own rating method I have to say I didn’t care for this recipe, and my husband didn’t like it either Think it was the 1 1/2 cups dry white wine that seemed to over power the salad flavors I love all the ingredients you used but think cutting the wine amount in half would have been better for our tastes
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Steps
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1
Done
|
*if You Cannot Find the Small (pickling Size) or Pearl Onions, Use a Large Onion, Cut Into Chunks, and Separate the Layers So You Have Vaguely Square Separate Bits. |
|
2
Done
|
Simmer Everything For the Marinade Together, Except the Mustard and Olive Oil, For About 10 Minutes. |
|
3
Done
|
Add the Prepared Vegetables Except the Artichokes. Start With the Peppers and Give Them a Head Start, Then Add the Rest. Simmer Until Just Slightly Softened and Al Dente -- not Fully Cooked. Pull Off Heat. |
|
4
Done
|
Quarter the Artichokes and Add: Heat Only Until Artichokes Are Heated Through. |
|
5
Done
|
Take Vegetables Out With a Slotted Spoon and Put Into a Serving Dish. |
|
6
Done
|
Decide How Much of the Marinade/Cooking Liquid You Want to Use Over the Vegetables, Keepin in Mind That the Olive Oil Is Still to Be Added. |
|
7
Done
|
Pour as Much of the Marinade as You Want Into a Bowl, and Whisk in the Mustard and Olive Oil. Taste For Seasoning: It Might Need More Sugar or Salt. |
|
8
Done
|
Pour This Over the Vegetables, Cool, Cover, and Refrigerate For a Couple of Hours or Overnight. |
