Veggie Confetti
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
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| Prep Time | 1 Hour |
| Servings |
People
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Ingredients
Salad Ingredients (choose 4):
- tomatoes
- Cabbage white, purple)
- Green beans
- Cauliflower
- Broccoli
- Asparagus
- Onions (green white, purple)
- Mushrooms
- Celery
- Jicama
- Artichokes
- carrots
- Beets
- Radishes
- Yellow squash
- Zucchini
- cucumbers
- Green,red, yellow, orange, banana peppers
- Eggplant
- Water chestnuts
- Mung bean sprouts
Marinade recipe:
- 3/4 cup Balsamic Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon basil or 1 tablespoon fresh
- 1 teaspoon Oregano or 1 tablespoon fresh
- 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
- 1/2 teaspoon thyme or 1/2 tablespoon fresh
- 1 teaspoon Parsley or 1 tablespoon fresh
- 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Ingredients
Salad Ingredients (choose 4):
Marinade recipe:
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Instructions
- For the Salad: Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
- For the Marinade: Combine marinade ingredients in a small food processor or blender. Mix until smooth
