Marinated Veggie Salad (4 servings)

¼ cup apple cider vinegar

2 tbsp extra virgin olive oil

½ tsp sea salt

½ tsp cayenne pepper

2 cups broccoli (chopped into small florets)

½ cucumber (diced)

1 cup matchstick carrots

1 yellow bell pepper (finely diced)

¼ cup red onion (finely sliced)

1 cup cherry tomatoes (halved)

1 cup mushrooms (sliced)

2 cups lentils (cooked, drained, rinsed)

1. Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well.
Set aside.
2. Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately 1 1/2 cups.

Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or edamame.

No Lentils?
Serve with chickpeas, tofu, or tempeh.

Cheese Lover
Add plant-based feta cheese.

Print Options:

Marinated Veggie Salad (4 servings)

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