- Stephanie Wharton
Marinated Veggie Salad
By Stephanie Wharton
This is honestly one of the easiest and best veggie salads out there. Great for gatherings and for meal prep. And it gets better the longer it sits and marinades. Swaps are included in instructions below, but feel free to use any raw vegetables in the mix.
¼ cup apple cider vinegar
2 tbsp olive oil
½ tsp sea salt
½ tsp cayenne pepper
2 cups broccoli (chopped into small florets)
½ cucumber (diced)
1 cup matchstick carrots
1 yellow bell pepper (chopped into small bite-size pieces)
¼ cup red onion (diced)
1 cup cherry tomatoes (halved)
1 cup mushrooms (sliced)
2 cups lentils (cooked, drained, and rinsed - canned lentils also work great)
Combine vinegar, oil, salt, and cayenne pepper in a mason jar. Seal and shake well. Set aside.
Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!
Mix it up: Toss in whatever vegetables you have on hand! Cauliflower, green onion, peas, edamame–they all work great!
No lentils: Serve with chickpeas, chicken, or flaked tuna.
Cheese lover: Add crumbled feta or goat cheese.