You are here: Home » Recipes » Marinated Italian Vegetable Salad Marinated Italian Vegetable Salad Recipe by Favorite Recipes Press Yield 6 to 10 servings This fresh vegetable salad makes a great side dish. PrintEmail Ingredients 3 or 4 -- garlic cloves, peeled and chopped2 small dried hot red chilies1 -- bay leaf1-1 1/2 cups peeled carrots, sliced thick3/4 cup white wine vinegar4 cups cauliflower sections3/4 cup celery, cut into 1/2-inch pieces1 -- red bell pepper, cut into strips2 tablespoons capers, well drained1 cup assorted imported olives1 cup extra-virgin olive oil Instructions Place garlic, chilies and bay leaf in a large bowl. Bring about 3 quarts of salted water to a boil in a pot, drop in carrots, and cook until crisp-tender. Lift from water with a slotted spoon, drain, drop into bowl with the garlic mixture. Pour vinegar over and stir. Repeat with califlower and celery, stirring each into the vinegar, garlic and herb mixture while hot. Add red peppers, capers, olives and olive oil and let cool to room temperature before covering. Refrigerate for at least 24 hours. Allow to return to room temperature and adjust seasoning, if necessary, before serving. Serve with cold meats, marinated mushrooms, and artichoke hearts as an antipasto. Recipe reprinted with permission from the Junior League of Tyler’s And Roses for the Table (The Junior League of Tyler, Texas 1997).