Pickled Vegetables and Romaine Salad

The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.



  • 2 cups Cider vinegar
  • 1 cup sugar
  • 2 tablespoons kosher salt
  • 10 cloves garlic
  • 2 cups cauliflower florets (bite-sized)
  • 4 mini cucumbers (cut into 1/4-inch thick slices)
  • 3 carrots (thinly sliced)
  • 1 large shallot (thinly sliced)
  • 2 hearts Romaine lettuce (about 10 cups) (sliced)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Cooking Directions

  • 1
    Combine the cider vinegar, sugar, kosher salt and garlic cloves in a medium saucepan. Bring to a boil over high heat and cook 2 minutes. Combine the cauliflower, cucumbers, carrots and shallot in a large bowl and pour the vinegar mixture over, let cool 10 minutes then cover and refrigerate 1 hour.
  • 2
    Drain the vegetables and discard garlic cloves.
  • 3
    Combine the pickled vegetables and romaine in a bowl. Combine the extra virgin olive oil, balsamic vinegar, salt and pepper in a separate bowl; pour over romaine mixture and toss well. Serve immediately.

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