For Mother's Day dinner at my sister's, I brought vegetables at the Saturday farmer's market and make a marinated salad to bring for dinner.-Mike>Left-overs the next night for Judy and me.
Serves 8
marinate overnight
4-5 cups (800-1000 g) organic broccoli florets, cut to bite-size
1 large organic cucumber, sliced
1/2 red onion, sliced thinly
2 small organic bell peppers, use two different colors
2 organic carrots, sliced thinly
black olives, sliced
raw organic mushrooms, sliced
raw organic mushrooms, sliced
1 Tbs. (15 ml) minced parsley
1 tsp. (5 ml) each dried: oregano and basil
several handfuls of organic cherry tomatoes, cut in half
1 cup (240 ml) Italian olive oil salad dressing
optional: 3/4 cup (180 ml) parmesan cheese or dairy-free cheese
1. Combine all the ingredients except the tomatoes in a large bowl.
2. Cover and refrigerate overnight.
3. Add tomatoes and more spices, example garlic and/or basil to taste.
4. Toss again before serving.
