Start by getting everything together - you need a large clean jar and a large pot for blanching the vegetables.
Slice the carrots into bite size pieces - we used a curly cutter
It takes more time, but the finished product looks nicer and the ridges hold more of the dressing!
Cut the cauliflower into small florets that are easy to eat in one bite.
After bringing a pot of water to a full boil, carefully drop the cut up cauliflower into the pot.
You just want to blanch them and leave them crunchy - about two minutes - or to your liking.
Scoop them out and drain them. You will use the same hot water to blanch the carrots.
Bring the water back to a boil and drop in the carrots.
I think the lens got steamy.....
While the carrots are boiling, scoop the drained cauliflower into the jar.
Drain the pitted olives...
Drop them into the jar.....
Drain the carrots and...
And add them to the jar....
Pour in the whole bottle of dressing on the still warm vegetables.
Add the red wine vinegar
And shake up the jar to get everything coated with dressing. Leave it sit at room temperature for at least one day, then you can refrigerate for weeks!!
Clean and trim the mushrooms
Halve the small ones and quarter the bigger ones ....if you can find really small ones, they work well whole!
Add to the jar after the vegetables have marinated for about a day. They will take on flavor very quickly.
Turn the jar upside down every now and then to make sure everything gets marinated. This can stay in the refrigerator for weeks and only gets better.
About an hour before you are ready to serve the veggies, get your cheese ready.
Trim the cheese into 1/2 inch cubes.....
Like this and add to the jar.
Now everything is ready to serve!
After you stir in the cheese....
Spoon into a bowl and serve with toothpicks.......this treat goes well with wine and crackers for Mom and Dad and gives the kids a good reason to eat their vegetables!