Marinated Vegan Vegetable Salad Recipe

About this recipe

A refreshing and colorful vegan vegetable salad featuring broccoli, cauliflower, and peppers, marinated in a tangy Italian dressing. Perfect for a light dinner or as a side dish.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• 1kg 1kg Green Pepper
• 250 ml Artisan Olive Oil Company Oro Balsamic Vinegar Of Modena Igp 250Ml

Instructions

1. 1. Wash and clean 200 g broccoli, 200 g cauliflower, 400 g green pepper, and 400 g red pepper thoroughly under running water.
2. 2. Cut the broccoli and cauliflower into bite-sized florets, and slice the green and red peppers into thin strips.
3. 3. Place the prepared vegetables into a large glass bowl for a visually appealing presentation.
4. 4. Pour 150 ml balsamic vinegar evenly over the vegetables, ensuring all pieces are coated.
5. 5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate, stirring occasionally to redistribute the vinegar.
6. 6. Serve chilled as a light dinner or side dish, ensuring the vegetables are well mixed before plating.