A vibrant and flavorful salad featuring marinated mushrooms, artichoke hearts, and cauliflower, perfect for any occasion.
Clean and slice the mushrooms into bite-sized pieces.
Use a damp cloth to clean mushrooms instead of washing them to avoid excess moisture.
Steam the cauliflower florets until they are tender but still crisp.
Add a pinch of salt to the steaming water for enhanced flavor.
Quarter the artichoke hearts and set them aside.
Drain the canned artichoke hearts well to avoid excess liquid in the salad.
In a large bowl, combine the mushrooms, cauliflower, and artichoke hearts.
Ensure the vegetables are evenly mixed for consistent flavor.
In a separate bowl, mix the garlic, cider vinegar, olive oil, salt, peppercorn, thyme, and oregano to create the marinade.
Crush the garlic cloves slightly to release their flavor into the marinade.
Pour the marinade over the vegetable mixture and toss to coat evenly.
Ensure all the vegetables are well-coated for maximum flavor.
Cover the bowl and refrigerate the salad overnight to allow the flavors to meld.
Stir the salad occasionally during marination for even flavor distribution.
Serve the salad chilled, garnished with fresh herbs if desired.
Pair the salad with crusty bread or as a side to grilled dishes for a complete meal.
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