Jardinière Salad

Ingredients

• 10 - 15 carrots, peeled and coarsely chopped
• 2 bell peppers, coarsely chopped
• 1 small head cauliflower, chopped into small florets
• 1 small head broccoli, chopped into small florets
• ¹⁄₂ red onion, thickly sliced
• 8 oz (225 g) whole button mushrooms
• ¹⁄₂ cup white balsamic vinegar, or your favourite vinegar
• ¹⁄₂ cup water
• 1 - 2 tbsp Italian Dressing, or prepared Epicure Balsamic Vinaigrette
• 2 tbsp Italian Dressing Mix
• ³⁄₄ cup oil
• ¹⁄₄ cup white vinegar
• 1 cup black or green olives, - optional

Preparation

1. Pour about 2 cups water into a large pot. Bring to a boil over high heat. Add carrots and steam for 4 minutes, then add peppers, cauliflower, broccoli, onion and mushrooms. Steam for 5–7 more minutes, until tender-crisp.
2. Meanwhile, whisk white balsamic vinegar with water and Italian Dressing.
3. Drain vegetables and place in a large bowl. Drizzle with dressing. Add olives if desired, and toss to mix.
4. Refrigerate salad for at least 4 hours or overnight, until well-chilled. Store in refrigerator for up to 5 days.