Marinated Vegetable Salad

 

Marinated Vegetable Salad 

Ingredients

Dressing:

▢2/3 cup extra-virgin olive oil

▢¼ cup red wine vinegar

▢2 tablespoons water

▢2 teaspoons lemon

▢1 teaspoon garlic powder

▢2 teaspoons onion powder

▢1 teaspoon dried parsley

▢1 teaspoon dried basil

▢¼ teaspoon dried thyme

▢¼ teaspoon pepper

▢½ teaspoon salt

▢Pinch of red pepper flakes

Salad:

▢2 cups broccoli roughly chopped

▢2 cups cauliflower roughly chopped

▢1 cup celery chopped

▢1 cup cherry tomatoes halved

▢1 cup sliced zucchini

▢¼ cup sliced green onion

▢½ cup pitted olives sliced

▢¼ cup carrot diced

▢6 slices bacon cooked and crumbled

▢freshly grated Parmesan cheese for serving

Instructions

Dressing:

Measure all ingredients into a jar with a tight-fitting lid.

Shake vigorously until well-blended and emulsified.

Salad:

In a large bowl combine Broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.

Pour the dressing over top and toss so that all the vegetables are coated.

Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.

Toss with bacon just before serving.

Serve with grated parmesan cheese.

Notes

*The salad can be made the day before and left to marinate in the fridge overnight. 

* Add seeds or chopped nuts for additional crunch.