Marinated Vegetable Salad

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Makes: 4 to 6  servings Start to Finish 25 mins

Ingredients

  • 1 head broccoli, cut into small florets
  • 1 small head cauliflower, cut into small florets
  • 1 red bell pepper, seeded and cut into thin strips
  • 1/2 cup  coarsely chopped sun-dried tomatoes
  • 1 ounce can (19 oz.) chickpeas, drained (1/4 cup liquid reserved)
  • 1/2 cup  olive oil
  • 1/4 cup  red wine vinegar
  • 2 garlic cloves, pressed
  • 2 tablespoons  chopped fresh oregano
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 1 pound  fresh mozzarella cheese, cubed
  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 cup  chopped fresh basil

Directions

1. In a large bowl, combine broccoli, cauliflower, pepper, tomatoes, chickpeas, and reserved chickpea liquid. Stir so all vegetables are well coated.

2. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper until well blended. Pour over vegetables and toss well. Cover and let marinate at room temperature for 2 hours, or refrigerate for up to 48 hours, stirring occasionally.

3. Transfer marinated vegetables to a large serving bowl. Just before serving, stir in cheese, lettuce, and basil. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)610,
  • Fat, total(g)41,
  • chol.(mg)67,
  • sat. fat(g)15,
  • carb.(g)36,
  • fiber(g)8,
  • pro.(g)27,
  • sodium(mg)986,
  • Percent Daily Values are based on a 2,000 calorie diet
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