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Marinated Veggie Salad
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Description
A lighter, all veggie version of a traditional pasta salad!
Ingredients
- FOR THE SALAD:
- ¾ cups English Peas
- 15 ounces, weight Garbanzo Beans, Rinsed Well
- 2 whole Large Carrots, Chopped
- 1 stalk Celery, Chopped
- 2 whole Small Spring Onions, Sliced (red Part Only)
- ¼ cups Parsley, Chopped
- FOR THE VINAIGRETTE:
- 2 Tablespoons Olive Oil
- 3 Tablespoons Peach Vinegar
- 2 whole Imes, Juiced
- ¼ teaspoons Dill Seed
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Combine all the salad ingredients in a large bowl and mix well.
In a separate bowl, combine all vinaigrette ingredients, adjusting seasonings to taste.
Pour vinaigrette onto the veggies and mix well. Cover, and refrigerate, at least 2 hours, but preferably overnight.
Enjoy!
Best chilled overnight.
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