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¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small sweet bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil
Place all vegetables in a large bowl.
Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
Pour dressing over vegetables.
Refrigerate salad for at least 2 hours (or overnight).
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small sweet bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil
Place all vegetables in a large bowl.
Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
Pour dressing over vegetables.
Refrigerate salad for at least 2 hours (or overnight).
Note: Vegetables may be changed according to what you have available at the time.
source: The Seasoned Mom
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