Marinated Vegetable Salad
Serves: 6
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This salad looks beautiful and tastes delicious, it isn't drowning in dressing. You will love all the textures and crunch. Be sure to make it a day ahead so it has time to marinate overnight.
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Ingredients:
| 5 cups | broccoli florets |
| 2 | cucumbers, peeled, sliced |
| 1 | onion, thinly sliced |
| 1 | green bell pepper, thinly sliced |
| 1 | red bell pepper, thinly sliced |
| 3 | carrots, peeled, thinly sliced |
| 5 ounces | sliced black olives |
| 3/4 cup | parmesan cheese, grated |
| 1 tablespoon | minced parsley |
| 1 teaspoon | dried oregano |
| 1 teaspoon | dried basil |
| 1 (8-ounce) bottle | italian dressing |
| 12 ounces | cherry tomatoes, halved |
| salt and pepper | |
Directions:
Combine all ingredients, except tomatoes, in large bowl.
Cover and refrigerate overnight, stirring occasionally.
Add tomatoes, season with salt and pepper and toss.
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Source: food.com
