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Marinated Vegetable Salad




Source of Recipe


Ladie's Home Journal 6/2003






Recipe Introduction


The vegetables become more flavorful the longer they soak in the marinade, so if you can, prepare this salad a day or two in advance and bring to room temperature before serving.





List of Ingredients



• 1 head broccoli, cut into small florets
  
• 1 small head cauliflower, cut into small florets
  
• 1 red bell pepper, seeded and cut into thin strips
  
• 1/2 cup coarsely chopped sun-dried tomatoes
  
• 1 can (19 oz) chickpeas, drained (1/4 cup liquid reserved)
  
• 1/2 cup olive oil
  
• 1/4 cup red wine vinegar
  
• 2 garlic cloves, pressed
  
• 2 T chopped fresh oregano
  
• 3/4 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1 lb fresh mozzarella cheese, cubed
  
• 1/2 head romaine lettuce, cut into bite-size pieces
  
• 1/2 cup chopped fresh basil
  






Instructions



1. In a large bowl, combine broccoli, cauliflower, pepper, tomatoes, chickpeas and reserved chickpea liquid. Stir so all vegetables are well coated.
   
2. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt and pepper until well blended. Pour over vegetables and toss well. Cover and let marinate at room temperature for 2 hours, or refrigerate for up to 48 hours, stirring occasionally.
   
3. Transfer marinated vegetables to a large serving bowl. Just before serving, stir in cheese, lettuce and basil.
   






Final Comments


Makes 4 to 6 servings.