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Marinated Summer Veggie Salad |
Ingredients (use vegan versions):
- assorted fresh summer veggies (my favorite combo for this salad is zucchini, squash, red, green and yellow peppers, cherry or juliet tomatoes, and black olives)
- your fave store-bought or homemade vegan Italian dressing
- as must fresh dill as you would like
Directions:
Wash and cut up veggies; I usually do
small slices, and cut my tomatoes in
half. Place veggies inside large Ziploc
bag(s), allowing a little extra room
for enough marinade. Whisk together
your dressing and dill, pour over
veggies and seal. Marinate in your
fridge for at least 4 hours or
overnight. Take out and transfer to
bowl immediately before serving for a
super refreshing summer salad.
I just like the simplicity of this; my
mother was concocting stuff when we had
an over abundance of some veggies last
summer. We ate it as a salad that
night, but I have used it since as
salad, party food, and a main dish
salad... I tossed the leftover veggies
with cold whole wheat farfalle pasta. I
hope you enjoy it.
Serves: as many as you need to serve, a half a day for marinating
Preparation time: average 10 mins, unless you are cooking for a crowd
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