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Herb Roasted Chicken and Vegetables
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Marinated Vegetable Salad

½ cup olive oil
¼ cup white wine vinegar
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
1 tablespoon minced garlic
¾ teaspoon sea salt
½ teaspoon sugar
3 cups cauliflower florets
2 cups cherry tomatoes, halved
1 cup bottled cherry peppers, halved
3 medium zucchinis, cut into bite size pieces
3 carrots, peeled and cut into bite size pieces
1 small onion, thinly sliced

Serving Size: 1 cup
Nutrition Facts: 247 Calories | 9g Fiber | 497mg Sodium | 21g Carbohydrates | 11g Fat | 3g Protein

1. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, and sugar.
2. In a large bowl, combine the cauliflower, cherry tomatoes, cherry peppers, zucchini, carrots, and onion.
3. 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 and enjoy!