Marinated Vegetable Salad

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5 cups broccoli florets

2 cucumbers, peeled, sliced

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

3 carrots, peeled, thinly sliced

5 ounces sliced black olives

3/4 cup parmesan cheese, grated

1 tablespoon minced parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1 (8 ounce) bottle Italian dressing

12 ounces cherry tomatoes, halfed

salt and pepper


1. Combine all ingredients, except tomatoes, in a large bowl. Cover and refrigerate overnight, stirring occasionally.

2. Add tomatoes, season with salt and pepper and toss.

Bon Appetit!

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