VEGGIES, MADE EASY
In the wintertime, it is so nice to have a pot of vegetable soup ready-to-go in the refrigerator. Having some veggies on demand makes living a healthy lifestyle easier! This super-simple, marinated vegetable salad is similar in that you can grab-and-go good food.
Make this salad at least 4 hours in advance and keep it for up to 3 days. If you are making this side dish for dinner, try tossing together a double or triple batch. As the week goes on, you will be glad you did. I couldn’t think of a better way to clean out an overflowing vegetable drawer!
This recipe serves as an excellent base but feel free to target specific international flavors. Go Asain with thinly sliced cabbage, carrots, slivered snow peas, and yellow peppers. Then substitute rice wine vinegar for the balsamic and swap out the parmesan for toasted peanuts or almonds. Use your imagination!
- 4 cups bite-sized mixed vegetables, such as:*
- Yellow squash
- Grape tomatoes
- Bell peppers
- Green beans
- Green onions
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 teaspoon honey
- 2 cloves garlic, finely minced
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- Optional: ¼ cup shredded parmesan
- Dice vegetables into bite-sized pieces.
- Mix remaining ingredients and toss with mixed vegetables. Add Parmesan, if desired.
Cucumbers are only recommended if the salad will be served the same day.
Do NOT use leafy greens such spinach, lettuce, kale, arugula, etc.
Avoid winter squash and root vegetables which are better cooked.