Even though it is raining outside and 45 degrees, it is Spring. You can almost watch the peonies grow by the minute. And we definitely need the rain. Come Monday, the desert will be bursting in flowers- dwarf delphinium, tufted evening primrose, lupine forming buds.
I feel the same about eating in spring. Colorful food, light and delish, packed with flavor and nutrients. To that end, I offer Inez Melvin’s Marinated Vegetable Salad. And it’s flexible and can be Keto-friendly. In fact, that is how I make it. Leave out the sugar and use Stevia. No calories, and same contribution to the marinade. And if you prefer other veggies, as long as they are hearty and can stand up to the marinating process, go for it. I love snap peas in this. And sometimes I had chopped salted peanuts just before serving. Great snack, side dish and potential main if you add tofu or grilled chicken. Have fun with it. And let me know what you think.
Inez Melvin’s Marinated Vegetable Salad
1 head of cauliflower, cut into florets
1 head of broccoli, cut into florets
1 can of black olives (change this to other varieties to change the profile)
1/2 lb of mushrooms, quartered
1 bunch of green onions, sliced diagonally. (Use the white parts and bright green parts)
1 container of grape tomatoes
1 C good olive oil (Use the good EVOO here. Makes a world of difference)
1/2 C red wine vinegar
1/2 C sugar (I use Stevia to keep it Keto)
1 tsp Salt (I use kosher)
1 T paprika
1 tsp celery salt
1 T minced garlic
1/2 tsp red pepper flakes
Putting it together:
Clean and chop your vegetables. Drain the olives and add to the veggie mix in a large bowl. In a separate bowl or mason jar, add in the marinade ingredients and blend thoroughly. Pour the marinade over the veggies. Mix lightly. Now is the hard part, cover the bowl and put in in the refrigerator for 24 hours. Mix a couple of times over the next 24 hours. And yes, of course i cheat. Every time I stir the salad, I nibble bits of goodness from the bowl.
Enjoy this bright filling salad. Chock full of goodness. And relish this time of year full of promise and freshness.