HomeRecipesJardinière Salad
Jardinière Salad
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The perfect picnic-style summer 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
12
red onion, thickly sliced
8 oz (225 g)
whole button mushrooms
12 cup
white balsamic vinegar, or your favourite vinegar
12 cup
water
1 - 2 tbsp
Italian Dressing, or prepared Epicure Balsamic Vinaigrette
1 cup
black or green olives, - optional

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

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.
Tips

Preparation Tip: Peel broccoli stems, then slice into rounds.

Serving Suggestion: Serve with Grilled Steaks.

Nutritional Information

Per serving: Calories 60, Fat 0.4 g (Saturated 0.1 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 13 g (Fibre 4 g, Sugars 6 g), Protein 4 g.

Jardinière Salad
25 min
10 servings
$1.63/serving
HomeRecipesJardinière Salad
Jardinière Salad
Recipe description
Jardinière Salad
Share it!

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
12
red onion, thickly sliced
8 oz (225 g)
whole button mushrooms
12 cup
white balsamic vinegar, or your favourite vinegar
12 cup
water
1 - 2 tbsp
Italian Dressing, or prepared Epicure Balsamic Vinaigrette
1 cup
black or green olives, - optional
25 min
10 servings
$1.63/serving

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

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.
Tips

Preparation Tip: Peel broccoli stems, then slice into rounds.

Serving Suggestion: Serve with Grilled Steaks.

Nutritional Information

Per serving: Calories 60, Fat 0.4 g (Saturated 0.1 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 13 g (Fibre 4 g, Sugars 6 g), Protein 4 g.