Hearty Vegetable Salad with Herb Dressing

240 min · Serves 8

Based on a recipe from Montana State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 3 cupscauliflower florets
• 2 cupsbroccoli florets
• 1 canred kidney beans, drained
• 2carrots, sliced
• 1 cuppitted olives, sliced
• 2green onion, sliced
• ¼ cupred wine vinegar
• ¼ cupvegetable oil
• 14.8 mlcilantro or parsley, chopped
• 1garlic, minced
• 4.9 mlsugar
• 2½ mldried basil (optional)

How to cook it

1. Combine the cauliflower, broccoli, kidney beans, carrots, olives, and green onions in a large mixing bowl.
2. Place the vinegar, oil, herbs, garlic, sugar, and optional basil into a small jar with a secure lid.
3. Shake the jar vigorously until the dressing is well combined.
4. Drizzle the dressing over the vegetables and toss everything together until evenly coated.
5. Cover the bowl and refrigerate for 1 to 4 hours, stirring occasionally to allow the flavors to meld.

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