Marinated Vegetables
Recipe from
Swanson Broth & Stock
This flavorful vegetable salad uses chicken broth instead of oil to make a lighter and tastier dressing for the veggies. It's a fabulous make-ahead side dish that can be used to complement menus year round.
Servings:
12
Prep Time:
12 hrs 15 mins
Total Time:
12 hrs 25 mins
Ingredients
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1 3/4 cupsSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings
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1 tbsp.sugarsee savings
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1/2 tsp.dried thyme leaves, crushedsee savings
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1/2 tsp.garlic powder or 2 cloves garlic, mincedsee savings
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1/8 tsp.ground black peppersee savings
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4 cupscaulifloweretssee savings
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1 1/2 cupsgreen beans , cut into 1-inch piecessee savings
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2medium carrots , sliced (about 1 cup)see savings
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1/4 cupvinegarsee savings
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2 tbsp.chopped fresh parsley or 2 tsp. dried parsley flakessee savings
Directions
1.
Heat the broth, sugar, thyme, garlic powder and black pepper in a 3-quart saucepan over medium-high heat to a boil.
2.
Add the cauliflowerets, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
3.
Place the vegetables and broth mixture in a shallow nonmetallic dish. Add the vinegar and parsley. Refrigerate for at least 12 hours.
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