Marinated Vegetable Salad

A colorful, delicious and easy salad to prepare.

It marinates in the refrigerator, so it is a salad you can make on Sunday and enjoy for lunch at work all week.

Basil Infused Olive Oil
from 6.50
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Ingredients

Instructions

  1. In a small bowl, whisk together the vinegar, oil, and spices to make the marinade. 
  2. In a large bowl, add the cut vegetables.
  3. Pour the marinade mixture over all and toss to coat. 
  4. Cover and chill at least 4 hours, or overnight.
  5. Serve using a slotted spoon.
    *If you like a little less crunch to your vegetables, warm the vinaigrette before pouring over to slightly blanch the veggies.

*This recipe is also fabulous when you substitute the Oregano Vinegar with either: Thai Lemongrass Mint, Neapolitan Herb, or Jalapeño Balsamic Vinegars. 

*On the oil side, try using Wild Dill, Herbes de Provence, Gremolata, Wild Rosemary, or Tuscan Herb Olive Oils