I am a huge salad eater, as is my husband. Salads can be a great way to eat fewer calories for dinner, get more fiber, and plenty of micro-nutrients. I know how easy it is to get burnt out on salads though, so I am trying to make note of the different variations that end up a big hit with our family. One way to spice things up is to use marinated vegetables. This is a great way to use up some random veggies in your fridge that are starting to wilt, since the vinegar marinating causes a more wilted texture anyway.
You can use any combo of veggies you like. Cruciferous vegetables like cauliflower, broccoli, and cabbage are popular, plus the acid in the vinegar marinade helps break down the elements that make these veggies gas-producing.
For this salad I combined:
- Assorted sweet peppers halved and quartered
- Green and Kalamata Olives
- 1 pound fresh broccoli chopped
With a simple marinade of :
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons orange juice (any acidic citrus ill work depending on the taste you prefer)
- Salt and pepper to taste
Place your veggies in a glass bowl and pour your dressing over them. Cover the bowl and place it in your fridge for 24 hours. The longer they sit, the more time the vinegar and citrus have to do their job.
You can use your marinated veggies as a topper for meat or starches, or eat them alone.
We like to empty out the whole bowl into another bowl filled with chopped romaine lettuce. Add some beans or meat and you have a complete meal for the whole family.
If you like things a little more zippy, you can add garlic and crushed red pepper to your marinade. If you like the mixture to be really complex, some capers and feta cheese are delicious additions!
