Master Chef’s are fond of saying, “We eat with our eyes first”, but did you know there’s research to back it up? Studies have found when we find food more appealing, not only do we enjoy it more we also absorb more nutrients from it. This marinated salad is a true feast for the eyes and tastes even better than it looks! I recently took it to a group dinner and served it in a trifle bowl that displayed all the tempting fresh veggies. The recipe makes a large amount – 10 to 12 servings, but it does keep well for several days in the refrigerator.
Marinated Vegetable Salad
5 cups broccoli florets
2 cucumbers, sliced thin
1 onion, thinly sliced
1 green pepper, thinly sliced
1 red sweet pepper, thinly sliced
3 carrots, peeled, thinly sliced
3/4 cup sliced Kalamata olivess
3⁄4 cup parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon dried basil
(8 ounce) bottle Italian dressing
12 ounces cherry tomatoes
salt and pepper to taste
Combine all ingredients in large bowl. Cover and refrigerate overnight, stirring occasionally. Season with salt and pepper and toss before serving.