Sunday, January 13, 2019

Marinated Vegetable Salad

I'm always looking for ways to get more fruits and vegetables in my diet. . . smoothies, salads, soups and stews.  Here is one of my newer ones that I really like.  It has a nice blend of flavors and loaded with nutritional value.

For the dressing:

3 tablespoons white wine vinegar
3 tablespoons olive oil
1 tablespoon parsley, chopped
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper

For the salad:

1 can chickpeas, drained and rinsed
1 cup broccoli florets, chopped
1/2 cup red onion, sliced
1/2 cup red bell pepper, chopped
1 carrot, peeled and chopped
1/4 cup Kalamata olives
6 tablespoons feta cheese, crumbled

Whisk together the dressing ingredients.  Mix together with the salad ingredients.  Chill for at least 30 minutes in the refrigerator or overnight.