Ingredients
Scale
- 1 small head broccoli, cut into bite-size florets
- ½ small head cauliflower, cut into bite-size florets
- 8 oz cherry tomatoes
- 1 small red onion, cut into thin rings
- 8 oz fresh mushrooms, sliced
- 12 baby carrots, diced or substitute 2 large carrots
- 1 (8 oz) can water chestnuts, sliced
- 1 (4 oz) can pitted black olives, sliced
- ¾ cup vegetable oil
- ⅓ cup red apple vinegar
- 3 garlic cloves, finely minced
- 1½ tablespoons granulated sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
Instructions
- Prepare the vegetables: In a large bowl, combine broccoli florets, cauliflower florets, cherry tomatoes, red onion rings, sliced mushrooms, diced carrots, water chestnuts, and black olives.
- Make the dressing: In a mason jar or another jar with a lid, combine vegetable oil, red apple vinegar, minced garlic, granulated sugar, Italian seasoning, and salt. Seal and shake until well combined.
- Combine and refrigerate: Pour the dressing over the vegetables in the bowl and toss until everything is well coated. Refrigerate overnight to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg