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Marinated Vegetable Salad with Broccoli

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8


5 cups broccoli florets

2 cucumbers peeled, thinly sliced

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

6 oz sliced black olives, kalamata or plain

1/2 cup grated Parmesan

1 teaspoon minced fresh parsley

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried basil, crumbled

8 oz Balsamic Vinaigrette Dressing

12 oz cherry tomatoes, halved

salt and pepper

Adapted From:

Marinated the vegetables overnight give this fresh salad a terrific flavor.

Combine all ingredients except cherry tomatoes and salt and pepper in large bowl.  Cover and refrigerate overnight, stirring occasionally.  Add tomatoes and toss.  Season with salt and pepper.

Try using these add-ons:  8 oz cooked pasta, cooked shrimp to make this a main course, or garbanzo beans to make it a vegetarian main course.