Marinating the vegetables overnight gives this fresh salad terrific flavor.
Recipe information
Yield
Serves 6 to 8
Ingredients
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
1 6-ounce can sliced black olives, drained
1/2 cup grated Parmesan
1 teaspoon minced fresh parsley
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 8-ounce bottle Italian dressing
1 12-ounce basket cherry tomatoes, halved
Salt and pepper
Preparation
Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.
TagsBon Appétit
