Marinated Veggie Salad

Serve up the veggies! This marinated veggie salad is colorful, fresh, and crunchy. The beauty of this salad (in addition to the colorfulness!) is that it’s versatile, easy, and as always, an anti-inflammatory recipe. Make a couple of days before serving, and all the flavors come to life!

Use whatever combination of crunchy veggies you have on hand or prefer, just skip the lettuce! This recipe will feed a crowd or keep for a few days in the fridge to eat during the week.

Drizzle with our Detox Dairy-Free Pesto for a taste of heaven!

Replace Recipie Feat

Ingredients

Marinade

• 1/2 cup raw apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning

Salad

• 4 cups broccoli chopped
• 1 zucchini chopped
• 2 cups carrots shredded
• 2 yellow peppers chopped
• 1/2 red onion sliced
• 2 cups tomatoes chopped (or use cherry or grape tomatoes)

Instructions

1. Combine all marinade ingredients in a small bowl or jar and mix well.
2. Chop all veggies and add to a large bowl.
3. Add dressing and combine. Let sit marinade for at least ½ hour prior to serving (but up to overnight).
4. The longer the salad sits the more the veggies absorb the flavor.

Keywords: anti-inflammatory food recipes, anti-Inflammatory recipes, marinated veggie salad