Marinated Vegetable Salad

Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.

Marinated Vegetable Salad

INGREDIENTS:

• 2 cups cauliflower florets
• 2 cups cherry or grape tomatoes, ~10oz
• 2 cups chopped carrots, ~4 medium carrots
• 1 cucumber, seeded then chopped (I used celery)
• 1 bell pepper, any color, seeded then chopped
• For the Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 Tablespoons minced shallots (I used green onions)
  • 4 teaspoons Dijon mustard
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, pressed or minced
  • salt and pepper
• Optional Topping: I sprinkled the salad with crumbled feta cheese

DIRECTIONS:

1. Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Recipe from IowaGirlEats