INGREDIENTS

Dressing:

2/3 cup extra-virgin olive oil

¼ cup red wine vinegar (mix balsamic in)

2 tablespoons water

2 teaspoons honey

1 teaspoon garlic powder

2 teaspoons onion powder

1 teaspoon dried parsley

1 teaspoon dried basil¼ teaspoon dried thyme

¼ teaspoon pepper

½ teaspoon salt

Pinch of red pepper flakes

Salad:

2 cups broccoli roughly chopped

2 cups cauliflower roughly chopped

1 cup celery chopped1 cup cherry tomatoes halved

1 cup sliced zucchini

¼ cup sliced green onion

½ cup pitted olives sliced

¼ cup carrot diced

Italian Salad

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

Dressing:

Measure all ingredients into a jar with a tight-fitting lid.

Shake vigorously until well-blended and emulsified.

Salad:

In a large bowl combine Broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.

Pour the dressing over top and toss so that all the vegetables are coated.

Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.

Toss with bacon just before serving.

Serve with grated parmesan cheese.

NOTES

* Red wine vinegar can be substituted for the white wine vinegar *The salad can be made the day before and left to marinate in the fridge overnight. * Add seeds or chopped nuts for additional crunch.