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Marinated Veggies - a must try!

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Dinner [D]

Dressing/Sauce [DS]

Lunch [L]

Nutritarian [N]

Snack [S]

Vegan [V]

 

 

Do you ever get sick of having the same salad over and over?!!  Well I do.  So I thought I would try something a little different...and I am SO glad that I did!

 

Here is a recipe for some delicious marinated veggies.  I can't believe it took me THIS LONG to try making these.  I absolutely loved them and my kids were glad to see something other than our typical green salad with dinner.  This recipe makes a huge batch but the nice thing is that since there is no lettuce (or cucumbers) in the recipe, nothing gets soggy.  I was still enjoying these on Day 4 (the red peppers were starting to get just a little soft).  Keep in mind that this makes a very large batch and can easily be cut into half.

 

 

1 small head of cauliflower, chopped into small pieces

 

3 cups of broccoli florets

 

1 red pepper, cut into 1 inch pieces

 

1 head of kale, stem removed, roughly chopped

 

2 cups of asparagus, steamed and then cooled

 

1 large carrot, shredded

 

2 TBS Rice Vinegar

 

2 TBS Apple Cider Vinegar

 

3 TBS Balsamic Vinegar *

1/4 cup water

 

3 TBS olive oil

 

1/2 tsp sea salt

 

1 TBS maple syrup

 

juice from 1 lemon

 

1 TBS Braggs Organic 24 Herbs and Spices, optional

 

2 TBS fresh basil, finely chopped, optional

 

1 TBS fresh mint leaves, finely chopped   (just use whatever spices you have or like)

 

Simply combine all of the ingredients into a large salad bowl and refrigerate for 3-4 hours before serving.  If you have a chance, stir the vegetables a few times to ensure the marinate is well incorporated.

 

*I kind of have an obsession with different vinegars.  Play around with what you have on hand.  The balsamic I used in this recipe was a chocolate infused balsamic and it was divine!

 

I also had leftovers topped with warm quinoa and fresh bruschetta.....it was SOOO yummy!

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