Marinated Veggie Salad

This is one of those recipes that are more of an outline than a real recipe. You can make it with whatever fresh raw vegetables you have on hand as long as you end up with roughly 4-6 cups of ingredients (not counting the marinade).

It’s a big hit if you’re having someone over who is vegan or you’re looking to lighten up a meal that is tending toward the heavy side.

My favorite blend is broccoli, cauliflower, tomatoes, green onions, cucumbers, green peas, corn, black olives, red sweet pepper and button mushrooms.

You can use bottled vinaigrette dressing for marinade, but if you’re going to cut all this up why not go all-out and make fresh marinade?

Balsamic Marinade

1/2 cup water
1/4 cup balsamic vinegar, plus 2 Tablespoons
1/4 cup finely snipped fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon black pepper
salt

Combine all ingredients and let the vegetables marinate for about 15-20 minutes then toss again and serve.

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