Maintenance – Marinated Veggies – a must try!


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… was SOOO yummy!

Source: WFM 1-10

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