Dressed-Up Vegetable Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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If taking our Test Kitchen's marinated veggie salad to a picnic, simply place it in a covered plastic container and pop it into your cooler for easy transporting. Ingredients:
2 cups fresh broccoli florets |
1 medium sweet yellow pepper, cut into 1-inch pieces |
1 medium sweet orange pepper, cut into 1-inch pieces |
1/2 medium red onion, cut into 1/4-inch wedges |
1 cup halved cherry tomatoes |
dressing: |
6 tablespoons olive oil |
3 tablespoons red wine vinegar |
1-1/2 teaspoons dijon mustard |
2 to 3 garlic cloves, minced |
1 teaspoon dried oregano |
3/4 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a salad bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 8 servings.
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