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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the 12 Best Foods Cookbook by Dana Jacobi, with a few tweaks from me. Cook time does not include marinating time. Ingredients:
2 tablespoons cider vinegar |
1 teaspoon lemon juice |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 garlic clove, chopped |
1 teaspoon salt |
1 tablespoon olive oil |
black pepper |
1 cup broccoli floret (or cauliflower) |
4 green pepper rings |
4 red bell pepper rings |
2 slices onions |
1/2 cup chickpeas (or black beans) |
1/2 cup carrot, sliced |
1/2 cup zucchini, sliced |
1/4 cup mushroom, sliced |
8 cherry tomatoes |
2 cups spinach |
2 tablespoons slivered almonds |
Directions:
1. In a 10-cup plastic container, combine vinegar through salt. Shake gently to combine.
2. Add the oil and black pepper. Cover tightly and shake vigorously to blend.
3. Ideally you'll want to set this aside for an hour to allow the flavors to meld.
4. Combine salad ingredients to the container. Cover and shake vigorously to coat. Serve immediately or marinate for 2-24 hours in the refrigerator.
5. Garnish with almonds to serve.
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