Vegetable Salad
From kimmer 16 years ago
- - to make
- Serves 8
This is on my Superbowl Sunday menu. Made it last year for a family/friend gathering and received many compliments. Goes well as a side or great for picnic fare.
Ingredients
- 2 cups fresh broccoli florets shopping list
- 1 medium sweet yellow pepper, cut into 1-inch pieces shopping list
- 1 medium sweet orange pepper, cut into 1-inch pieces shopping list
- 1/2 medium red onion, cut into 1/4-inch wedges shopping list
- 1 cup halved cherry tomatoes shopping list
- DRESSING: shopping list
- 6 tbsp olive oil shopping list
- 3 tbsp red wine vinegar shopping list
- 1-1/2 tsp Dijon mustard shopping list
- 2 to 3 garlic cloves, minced shopping list
- 1 tsp dried oregano shopping list
- 3/4 tsp sugar shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp pepper shopping list
How to make it
- In a salad bowl, combine the vegetables.
- In a jar with a tight-fitting lid, combine the dressing ingredients, shake well.
- Drizzle over vegetables; toss to coat.
- Cover and refrigerate for at least 1 hour.
- Toss before serving.
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