Looking for a recipe that’s as vibrant as it is nutritious? Look no further! This Marinated Vegetable Salad is a true crowd-pleaser. Whether you’re hosting a gathering or want a salad you can enjoy throughout the week, this recipe has got you covered.
Yield: 12 servings
Prep time: 10 minutes (plus 6-8 hours for marinating)
Ingredients:
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp. lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cloves garlic, slivered
- ½ teaspoon sea salt
- 1/4 teaspoon ground pepper
Salad
- 1 can (398ml/14 oz) artichoke hearts canned in water, chopped into quarters
- 1 can (398 ml/14 oz) hearts of palm, sliced into ¼-inch rounds
- 1 can (170g/6 oz) pitted black olives
- ½ pound (230 grams) mushrooms, cleaned and quartered
- 1 cup (150 grams) cherry tomatoes, sliced in half
- ½ red onion, thinly sliced
- ¼ cup Parsley, chopped
Directions:
- In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, oregano, basil, garlic, sea salt and pepper.
- Add artichokes, hearts of palm, olives, mushrooms, cherry tomatoes and red onion and toss well.
- Cover and place in refrigerator to marinate for 6-8 hours, tossing periodically.
- Transfer to serving bowl, draining off excess marinade and garnish with parsley.
Chef’s notes:
Don’t let that leftover marinade go to waste! It’s the ideal dressing to enhance any salad. Simply store it in a glass jar with a snug lid.
Feeling adventurous? Customize your creation by adding or substituting seasonal vegetables like sliced carrots, broccoli, cauliflower florets, sliced peppers, or even chickpeas.
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