Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Easy Marinated Vegetables
A crisp and colorful assortment of seasonal vegetables like bell peppers, broccoli, and cauliflower soaked in a zesty herb vinaigrette. This no-cook side dish is perfect for summer barbecues and gets more flavorful the longer it sits in the fridge. It’s a healthy, high-fiber way to add a crunch to any meal.
A crisp and colorful assortment of seasonal vegetables like bell peppers, broccoli, and cauliflower soaked in a zesty herb vinaigrette. This no-cook side dish is perfect for summer barbecues and gets more flavorful the longer it sits in the fridge. It’s a healthy, high-fiber way to add a crunch to any meal.
Ingredients
- 1 cup Broccoli Floret
- 1 cup Cauliflower Floret
- 1/4 tsp Green Bell Pepper, cut
- 50 g Cucumber, peeled seeded chopped
- 25 oz Carrot, chopped
- 2 tbsp Italian Salad Dressing
Instructions
- Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
- Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl.
- Cover the bowl and refrigerate the vegetables for one hour.
Storage and Meal Prep Tips
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