Have a nice loooong weekend?
I sure did! I was hanging with all my besties in Kansas City celebrating one of girlfriend’s (Brooke!) bachelorette party. Isn’t she just darling? I think so. 🙂
We.had.a.blast. If you haven’t been to Kansas City, please do go. It’s a wonderful place to visit and has awesome BBQ. Enough said.
Now let me tell you about this vegetable salad. I know it’s healthy, but it’s also fabulous.
We had family over last week for a barbecue and I didn’t want the meal to be overly fattening with the corn casserole made with a stick of butter and sour cream, or the fruit fluff made with pudding and cool whip, or the cheeseburgers and steaks oh and the peach cobbler I made with REAL (by real I mean whole milk and heavy cream) vanilla ice cream. Sooooo I decided to add a vegetable salad in there…you know…to mix it up a bit.
I had to add cheese to it though. I just had to. I chose provolone, but cheddar, colby jack or mozzarella would be great too.
I also added a ton of fresh parsley. I mean a ton. Fresh herbs are the way to go, man. I recently started to use them a lot more and it’s amazing how diverse they are so don’t be afraid to experiment a little. Tonight I’m thinking thyme with sweet potatoes – think it will be good?
Oh the colors. They make me happy.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- 3 cups cauliflower florets
- 2 cups cherry tomatoes, sliced in half
- 2 green peppers, diced
- 3 medium zucchini, cut into bite-size pieces
- 3 carrots, peeled and cut into bite-size pieces
- 1 small red onion, diced
- 1 block provolone cheese, finely diced
- bunch of parsley, chopped
- In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, green peppers, zucchini, carrots, onion and cheese.
- Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Before serving add fresh parsley.
Adapted from Paula Dean