Mediterranean Marinated Salad Recipe #367829
An easy, tasty mixture of vegetables, marinated in balsamic vinegrette. Holds well, so great for picnics or potlucks. Best when all vegetables are cut to similar size. Avocado may not be an authentic addition, but we like it - change the vegetables to suit what you have and what you like. You may have to adjust the salt, depending on whether you use olives and feta cheese or not.
15 min | 15 min prep
SERVES 4
- 3/4 cup canned chick-peas, drained and rinsed
- 2 celery ribs, chopped
- 4 green onions, chopped
- 3/4 cup tomato, diced
- 1 small avocado, diced
- 1 cup cauliflower floret
- 1/4 cup Spanish olives, halved
- 1/4 cup roasted red pepper, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/2 cup canned artichoke heart, drained and chopped (optional)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Combine all vegetables and cheese in a medium bowl. Sprinkle with garlic powder, salt, and pepper. Drizzle with olive oil, then vinegar. Toss until vegetables are coated, and serve.
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5 stars