Marinated Vegetable Salad: Sept 2019 Week 2

Prep Time: 20 mins   Total Time: 20 mins   Serves: 8-10 servings

Ingredients:   Resource from iowagirleats.com

2 cups cauliflower florets

2 cups cherry or grape tomatoes (~10oz)

2 cups chopped carrots (~4 medium carrots)

1 cucumber, seeded then chopped

1 bell pepper (any color,) seeded then chopped

Dressing: 

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

2 Tablespoons minced shallots

4 teaspoons Dijon mustard

2 teaspoons Italian seasoning

2 cloves garlic, pressed or minced

salt and pepper to taste

Preparation:

For the dressing: 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 necessary (this dressing is very tart and you can balance the tartness by adding more pepper and a little more oil)

Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.