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Recipe by Marla Rottenstreich

Marinated Veggie Salad

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Marinated Veggie Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - Vegan - Paleo

As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy salad of marinated veggies with carrots, zucchini, hearts of palm, and cauliflower checks all the boxes.

Ingredients

Salad

  • 1/2 cup cubed zucchini

  • 1/2 cup thinly sliced celery

  • 1/2 cup chopped Gefen Hearts of Palm

  • 1/2 cup carrot coins

  • 1/2 cup diced green peppers

  • 2 bags fresh riced cauliflower (can substitute 2 bags Beleaves Riced Cauliflower or Riced Broccoli, defrosted)

Dressing

  • 2 tablespoons onion powder

  • 1 teaspoon dried oregano

  • salt, to taste

  • pepper to taste

Directions

1.

Mix up the salad ingredients in a large bowl and add the dressing.

2.

The marinated vegetable salad can be made up to four to five days in advance of distributing and can stay fresh in the fridge for one to two months, depending on several factors (ie. container, not eating the salad directly from the bowl, size of veggies, etc.)

Credits

Photo by Sara Goldstein

Recipe tags

food gifts healthy make ahead marinated marinated vegetables mindbody20 mishloach manot shalach manot veggies
Marinated Veggie Salad

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