Lotza Flavor Marinated Vegetable Salad
This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
brussels sprouts
tough outer leaves, and excess stem removed |
*
|
| 1 | large |
carrots
peeled and cut in 1 inch chunks |
|
| 1 | cup |
broccoli florets
large size |
|
| 1 | cup |
green beans
cut in 1 inch lengths |
|
| 2 | cups |
mushrooms
medium crimini, cut in half |
*
|
| 1 | medium |
sweet red bell peppers
cut in 1" chunks |
|
| 1 | medium |
green bell peppers
cut in 1" chunks |
|
| 1 | medium |
onions
sliced thick |
|
| For the marinade | |||
| 3 | tablespoons |
honey
|
|
| 4 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
oregano
minced fresh |
|
| 3 | medium |
garlic cloves
pressed |
*
|
| 1 | x |
salt and black pepper
cracked to taste |
*
|
| 1 | pinch |
red pepper flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
brussels sprouts
tough outer leaves, and excess stem removed |
*
|
| 1 | large |
carrots
peeled and cut in 1 inch chunks |
|
| 237 | ml |
broccoli florets
large size |
|
| 237 | ml |
green beans
cut in 1 inch lengths |
|
| 473 | ml |
mushrooms
medium crimini, cut in half |
*
|
| 1 | medium |
sweet red bell peppers
cut in 1" chunks |
|
| 1 | medium |
green bell peppers
cut in 1" chunks |
|
| 1 | medium |
onions
sliced thick |
|
| For the marinade: | |||
| 45 | ml |
honey
|
|
| 6E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
oregano
minced fresh |
|
| 3 | medium |
garlic cloves
pressed |
*
|
| 1 | x |
salt and black pepper
cracked to taste |
*
|
| 1 | pinch |
red pepper flakes
|
*
|
Directions
Bring salted water to a boil in large pan. Place colander in sink, and set up a bowl of ice water.
Cut vegetables to appropriate sizes and have ready. (For this salad it is important to cut vegetables in fairly large pieces. They will hold up better and last longer.)
When water is boiling, add carrots, whole Brussels sprouts, and cook for 4 minutes.
Then add broccoli, pepper, green beans, mushrooms and onion.
Cook for another 4 minutes.
Drain through colander and immediately put into ice water.
Let chill for about 10 minutes and drain well.
It is important to drain well, so flavor is not diluted.
If possible lay vegetables out on paper towels and pat dry.
Make marinade by whisking together ingredients adding olive oil a little at a time.
Put into glass container or bowl, add marinade, cover and put into refrigerator for at least 1 hour.
