CLICK ON THE PICTURE TO WATCH MY SEGMENT ON SD6

Whether you’re headed to a picnic or potluck, or enjoying a backyard meal at home, this is the perfect healthy side dish that gives you a super cool crunch and stands up to the heat. It’s a quick pickled vegetable salad, made with Persian Cucumbers, Radishes, Carrots and Cauliflower.

Place your Eat Cleaner cleaned and chopped veggies in a large storage container.  In a small bowl whisk together White Wine Vinegar, ¼ Cup EVOO, peppercorns, sea salt and sugar.  Pour your marinade into a sauce pan and bring to a boil.  Pour over veggies, add fresh dill and toss to blend. Refrigerate for at least an hour.  Serve it alongside sandwiches, with an antipasto plate or whatever you’re grilling.
Here’s the full recipe and a link to the segment I did on San Diego Channel 6.  You’ll love the freshness of this yummy, vinegary mixture.  Let us know what you think!

Quick Pickled Vegetable Salad

Servings: 4-6

Ingredients:

1 lb Persian Cucumbers

¼ lb. Radishes

¼ lb Cauliflower

¼ lb Carrots

¼  Cup Fresh Minced Dill

3 TBSP White Wine Vinegar (or more to taste)

¼ Cup EVOO

1 tsp  sea salt (more to taste)

Method:

Slice cucumbers into small rounds about 1/2 inch thick. Slice radishes and carrots in same manner. Combine cucumbers and radishes with chopped cauliflower. Place in a storage container and set aside.

In a medium bowl, whisk together dill, vinegar, olive oil and salt. Add more vinegar and/or salt to taste.  In a small saucepan, bring to a boil.  Remove from heat and pour dressing over salad. Toss to blend. Refrigerate for at least an hour, preferably overnight.  Enjoy!