Monday, June 27, 2011

Italian Vegetable Salad


Tonight we had the healthiest dinner ever. No joke. Take a ton of fresh colorful veggies. Add garlic. Add garbanzo beans for a little protein. Pour on your favorite vinegar and BAM! Dinner is served.

This would also be great as a summer side dish, but why limit yourself?? ;)


Italian Vegetable Salad 
recipe by
Serves 4 (as a meal) or 8 (as a side)

1 cup fresh broccoli, chopped
1 cup green pepper, chopped
1/2 small onion, chopped
1 cup sugar snap peas
1/2 jalapeno pepper, veins and seeds removed--finely chopped
1 whole tomato, chopped
1 whole carrot, shredded
1 clove garlic, minced
1 can garbanzo beans/chick peas, drained
1/2 tsp Italian seasoning
1/2 tsp Paprika
1/4 cup red wine vinegar
drizzle of olive oil or canola oil, if desired

Combine all ingredients in a large mixing bowl. Toss well to combine. Serve chilled. Cover and refrigerate leftovers.

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