Do you ever get sick of having the same salad over and over?!! Well I do. So I thought I would try something a little different…and I am SO glad that I did!
Here is a recipe for some delicious marinated veggies. I can’t believe it took me THIS LONG to try making these. I absolutely loved them and my kids were glad to see something other than our typical green salad with dinner. This recipe makes a huge batch but the nice thing is that since there is no lettuce (or cucumbers) in the recipe, nothing gets soggy. I was still enjoying these on Day 4 (the red peppers were starting to get just a little soft). Keep in mind that this makes a very large batch and can easily be cut into half.
1 small head of cauliflower, chopped into small pieces
3 cups of broccoli florets
1 red pepper, cut into 1 inch pieces
1 head of kale, stem removed, roughly chopped
2 cups of asparagus, steamed and then cooled
1 large carrot, shredded
2 TBS Rice Vinegar
2 TBS Apple Cider Vinegar
3 TBS Balsamic Vinegar *
1/4 cup water
3 TBS olive oil
1/2 tsp sea salt
1 TBS maple syrup
juice from 1 lemon
1 TBS Braggs Organic 24 Herbs and Spices, optional
2 TBS fresh basil, finely chopped, optional
1 TBS fresh mint leaves, finely chopped (just use whatever spices you have or like)
Simply combine all of the ingredients into a large salad bowl and refrigerate for 3-4 hours before serving. If you have a chance, stir the vegetables a few times to ensure the marinate is well incorporated.
*I kind of have an obsession with different vinegars. Play around with what you have on hand. The balsamic I used in this recipe was a chocolate infused balsamic and it was divine!
I also had leftovers topped with warm quinoa and fresh bruschetta…..it was SOOO yummy!
Source: WFM 1-10