Marinated Vegetable Salad
 
 
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Ingredients
  • 3 cups julienne-cut carrots (I used pre-cut bagged carrots but you can cut them yourself)
  • 2 cups julienne-cut zucchini (you can leave skin on, if you prefer)
  • 1 cup vertically sliced red onion (julienne-cut)
  • ½ cup julienne-cut red bell pepper (seeded)
Dressing
  • ¼ cup red wine vinegar
  • 2 tablespoons finely grated fresh Pecorino Romano or Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Place carrots in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH for 1½ minutes, or until crisp-tender. Remove from microwave immediately and remove plastic wrap. Set aside and let cool.
  2. Place zucchini in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH for 1½ minutes, or until crisp-tender. Remove from microwave immediately and remove plastic wrap. Set aside and let cool.
  3. In large bowl, combine carrot, zucchini, onion, and bell pepper. Toss together.
  4. In small bowl, combine ingredients for dressing (vinegar through the end of the list) and whisk together.
  5. Pour dressing over vegetables and toss together to coat.
  6. Cover salad with plastic wrap and marinate in refrigerator for 2-3 hours. Toss once half-way through marinating time, if possible.
  7. Toss once again right before serving and serve cold.
Notes
More great recipes at www.thekitchensnob.com
Recipe by The Kitchen Snob at http://www.thekitchensnob.com/vegetable-salad/