Heavy into detox mode (because I was at my parents' this past weekend, where I ate a ginormous homemade ice cream sandwich every single night), I decided to whip up this salad that is full of fresh veggies. I now have a UUUUUUGE (that's my Donald Trump impression, do you like it?) bowl of this delicious salad in my fridge. You can use any vegetables you like, as long as you have about 8 cups or so. You can make this ahead for your next summer gathering, or up your mom-lunch game for the week. I enjoyed it beside scrambled eggs for dinner tonight (husband working), and tomorrow I'm going to eat it for lunch alongside some cottage cheese and Triscuits. I'm so fancy.
Marinated Vegetable Salad
-adapted slightly from iowagirleats.com
- 2 cups cauliflower florets
- 2 cups cherry or grape tomatoes (I couldn't find any that looked appetizing, so I used celery instead)
- 2 cups chopped carrots
- 1 cucumber, seeded then chopped (I use English cucumbers, because you don't have to seed them)
- 1 bell pepper (any color,) seeded then chopped (I went for red today)
For the Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 2 Tablespoons minced shallots
- 4 teaspoons Dijon mustard (I had an unexpected Dijon crisis. Who runs out of Dijon? So I used 2 t. regular yellow mustard and 2 t. honey, only because I thought it would taste good. And it did).
- 2 teaspoons Italian seasoning (I like Penzeys Pasta Sprinkle)
- 2 cloves garlic, pressed or minced
- salt and pepper
Chop your veggies into bite-sized pieces, and toss together in a large bowl. Whisk dressing ingredients together, and then pour 3/4 of it over salad. Toss well and refrigerate for at least 4 hours. When you are ready to serve, pour remaining dressing over top and season with salt and pepper.