Marinated Vegetable Salad

This recipe is one that is easy to whip up and gets rave reviews every time I make it! Stable enough for buffet service, it lasts well in the fridge so make a batch on the weekend an pack it for lunch all week long!

Salad

4 cups broccoli florets

2 cups mushrooms, sliced

1 1/2 cups thinly sliced carrot

1/2 cup Lemon Herb Dressing (follows)


Toss all ingredients in a large bowl. Let sit 4-12 hours. Serve at room temperature.


Lemon Herb Dressing

Yield: 3⁄4 cup

1⁄4 cup fresh lemon juice

1 tablespoon minced fresh herbs (parsley, basil, dill, mint, cilantro)

1⁄2 teaspoon crushed garlic

1⁄4 teaspoon sea salt

1⁄4 teaspoon Dijon mustard

Dash black pepper

1⁄2 cup extra-virgin olive oil


Place all of the ingredients in a blender and process until smooth and creamy. Dressing will keep for five days.