Vegetable Salad

Slice and dice vegetables, then toss them into a large mixing bowl. Take two large hands full of fresh basil, chop and place into the bowl with the vegetables.

Sprinkle with salt and pepper. Then drizzle on 2 tablespoons of olive oil. Gently mix.

Wrap the top of the bowl with plastic wrap and chill in the refrigerator.

When ready to serve:
Scoop two spoonfuls onto the top of a green salad and add your favorite dressing. An easy way to have prepared vegetables throughout the busy weeknight.

Stays fresh for about 4 to 5 days, so eat up!