Wednesday, March 12, 2014

Italian Veggie Salad

This is great to take to a neighborhood barbecue, but I love it so much I often make it just for us. It's healthy, but sooooo tasty!

1 head of cauliflower
12oz. fresh green beans
1 15.5oz. can garbanzo beans (chickpeas), rinsed and drained
1 pint cherry tomatoes
1 cup green stuffed olives
1/3 cup olive oil
3 & 1/2 tbsp. red wine vinegar
1 tsp. granulated sugar
1 tsp. freshly ground black pepper
3/4 tsp. salt
1/4 tsp. garlic powder
2 tbsp. grated parmesan

Clean and boil the cauliflower and green beans, until crisp tender (about 5 minutes). Drain and cool.

In a large bowl, mix together the cauliflower, green beans, garbanzo beans, cherry tomatoes, and olives.

Stir together the olive oil, red wine vinegar, sugar, pepper, salt, garlic powder, and parmesan.

Pour the olive oil mixture over the veggies, and toss to coat. Cover and refrigerate for 4 hours.

Toss gently before serving. Yum-yum.

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