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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 tablespoons red wine vinegar |
1 tablespoon white wine vinegar |
1 clove garlic, finely minced |
1 teaspoon italian seasoning |
2 teaspoons chopped fresh parsley |
pinch of crushed red pepper |
1/2 teaspoon sugar |
1/2 teaspoon ground mustard |
1/3 cup plus 1 tbsp. olive oil |
salt and pepper |
2 large carrots, cut into 1/2-inch slices on the diagonal |
2 cups broccoli florets |
2 cups cauliflower florets |
1 yellow bell pepper, seeded and cut into large dice |
1 red onion, cut into thin wedges |
2 cups cherry tomatoes |
Directions:
1. Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all ingredients except oil, salt and pepper. Whisking constantly, slowly drizzle in oil. Season with salt and pepper.
2. Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.
3. In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.
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