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Marinated Vegetable Salad




Source of Recipe


Kelly
Marinated Vegetable Salad
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon sugar can use basil 1/2 teaspoon ground black pepper
3 cups cauliflower florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small onion, thinly sliced

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

~My notes~ Kelly
I did change it up a bit but there are many ways you could make this and it would still be deliciouscarrots, cauliflower, grape tomatoes (halved), zucchini, slivered red onion and quartered cherry peppers. Instead of Dijon mustard, I used spicy brown mustard as that is what I had. I also added small cubes of mozzarella cheese. And after I added the dressing, I sprinkled crushed red pepper flakes over it before I stirred it up. And it is so versatile. You could use any combination of veggies and I think you could even add some good quality summer sausage, other types of cheese, olives....whatever sounds good to you.
I also stirred it up anytime I opened the fridge. It really is pretty tasty.