marinated vegetable salad

13 Apr

This salad was hatched when I needed to bring a side for Easter and I had no time to cook and a bunch of salad type veggies knocking around the refrigerator. It turned out so well that even the baby was gobbling up broccoli florets and cucumber slices and asking for more. I’m already daydreaming about making it again (yes, my life is boring, shut up).

do you see all the butter on that cornbread MMM YES

serves 4-6

1/3 of an English cucumber, cut into half moons
1/2 of a red bell pepper, cut into thin strips
2 carrots, shaved into ribbons with a vegetable peeler
1/2 cup frozen peas, thawed and patted dry
10 oz bag of frozen broccoli/cauliflower mix, thawed and patted dry*
1 recipe of CITRUS CAPER SALAD DRESSING, recipe below

*note: I used frozen broccoli/cauliflower because it’s already blanched and I don’t particularly care for gnawing on raw crucifers

Toss everything together at least 2 hours before you want to eat. Keeps well in the fridge.


2 T capers, drained and chopped
1/2 garlic clove, finely minced
3 T fresh parsley, finely chopped
1 T prepared mustard (not the neon yellow stuff please)
1 T orange juice
2 T apple cider vinegar
3 T extra virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper

Place all the ingredients in a jar with a top and shake it like a polaroid picture.


One Response to “marinated vegetable salad”

  1. greenishmonkeys April 13, 2012 at 4:29 pm #

    that looks really tasty– I think I will have to make up some of the dressing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: