Marinated Vegetable Salad
Course: SidesDifficulty: EasyServings
4
servingsPrep time
15
minutesIngredients
2 cups cauliflower florets
2 cups cherry or grape tomatoes
2 cups chopped carrots (about 4 medium carrots)
1 cucumber, seeded and chopped
1 bell pepper, seeded and chopped
- Vinaigrette
1/2 cup AOOC Milanese Gremolata
1/4-1/2 cup AOOC Sicilian Lemon or Grapefruit Balsamic
2 Tbsp minced shallots
4 tsp dijon mustard
2 tsp Italian seasoning
2 cloves garlic, pressed and minced
salt and pepper
Directions
- Vinaigrette
- 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 it is too tart
- Assembly
- Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette.
- Toss then refrigerate for 4 hours or overnight.
- Toss with remaining vinaigrette and season with salt and pepper to taste.
Notes
- Original Recipe: Iowa Girl Eats
