Ingredients:
For the Salad:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large cucumber, peeled, seeded, and diced
- 1 bell pepper (any color), seeded and diced
- 2 carrots, peeled and sliced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup thinly sliced red onion
For the Marinade:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar (or white wine vinegar)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
- Prep the Veggies: Wash and chop all the vegetables into bite-sized pieces.
- Make the Marinade: In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, Italian seasoning, garlic, salt, and pepper.
- Combine and Marinate: In a large bowl, combine all the chopped vegetables with the marinade. Toss well to coat everything evenly. Cover and refrigerate for at least 4 hours, or preferably overnight, for the flavors to meld.
- Serve and Enjoy: Before serving, give the salad a good stir. Taste and adjust salt and pepper if needed. Serve chilled as a refreshing side dish or light lunch.
Tips & Variations:
- Get creative with the vegetables: Add zucchini, celery, radishes, or your favorite veggies.
- Experiment with herbs: Add chopped fresh herbs like parsley, basil, or dill.
- Boost the protein: Toss in cooked chickpeas, lentils, or beans for extra protein.
- Add cheese: Crumbled feta or shredded Parmesan make a delicious addition.
- Storage: The marinated salad will keep well in the refrigerator for up to 5 days.
