Name: Marinated Vegetable Salad
Yield: Serves 6 to 8
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; 1 6-ounce can sliced black olives, drained; 1/2 cup grated Parmesan; 1 teaspoon minced fresh parsley; 1/2 teaspoon dried oregano, crumbled; 1/2 teaspoon dried basil, crumbled; 1 8-ounce bottle Italian dressing; 1 12-ounce basket cherry tomatoes, halved; Salt and pepper

Marinating the vegetables overnight gives this fresh salad terrific flavor.

Recipe information

Yield
Serves 6 to 8

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

1 6-ounce can sliced black olives, drained

1/2 cup grated Parmesan

1 teaspoon minced fresh parsley

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried basil, crumbled

1 8-ounce bottle Italian dressing

1 12-ounce basket cherry tomatoes, halved

Salt and pepper

Preparation

Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.

TagsBon Appétit

Recipe notes

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