Pescatarian Supreme Vegetable Salad Recipe

About this recipe

A vibrant and refreshing vegetable salad with a tangy dressing, perfect for a light yet satisfying dinner. This pescatarian-friendly dish is packed with fresh vegetables and a hint of umami from capers.

Ingredients

• - Broccoli 750g
• 1 Pc Cauliflower 1 Pc 500g To 700g
• 500G Natoora French Mixed Heritage Carrots
• - Cooks & Co Sliced Mushrooms
• - Filippo Berio Garlic Flavoured Olive Oil
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• 75G Perello Capers In Salt, 75G
• - Schwartz Italian Seasoning

Instructions

1. 1. Slice 1 head of broccoli, 1 head of cauliflower, and 3 medium carrots into bite-sized pieces.
2. 2. Place the sliced vegetables in a large bowl of ice water and let them stand for 30 minutes to crisp up.
3. 3. Drain the vegetables thoroughly and transfer them to a large mixing bowl.
4. 4. Heat 2/3 cup olive oil in a small saucepan over low heat. Stir in 1/2 tablespoon italian seasoning, 1/4 cup vinegar, and 2 tablespoons capers. Cook for 2-3 minutes until warmed through.
5. 5. Pour the warm dressing over the cold vegetables and add 1 cup of sliced mushrooms. Toss everything together until evenly coated.
6. 6. Cover the bowl and refrigerate the salad overnight to allow the flavors to meld.
7. 7. Serve chilled as a refreshing dinner option. This salad can be stored in the refrigerator for up to one week.