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As summer winds down I’m trying to share as many of my favorite fresh salad recipes as possible.  I love to make this for potlucks and then put any leftovers (if there are any) in the fridge. It keeps in the refrigerator for a week if it’s covered tightly, and it’s an awesome addition to brown bag lunch. We like to layer ours with cold cooked pasta and cold grilled chicken in canning jars! A complete, filling, healthy lunch! YUM!

for the dressing/marinade:

1/2 cup sugar OR raw honey

1 cup raw apple cider vinegar

1 cup light olive oil

1 teaspoon sea salt

1 to 2 Teaspoons freshly ground black pepper

1 Tablespoon prepared yellow mustard

2 teaspoons dry Italian seasoning

2 teaspoons garlic powder

Mix all dressing ingredients in a medium mixing bowl and whisk well to combine. Adjust ingredients to suit your taste. Set aside.

for the salad:

In a big food container with a tight fitting lid, combine:

1 head cauliflower separated into small florets

1 large head broccoli separated into small florets

1 cup julienned carrots

2 cups diced celery

6 green onions, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

8 oz. fresh baby bella mushrooms, washed well and sliced

1 can black olives, drained and sliced

1 pint grape or cherry tomatoes, quartered

Mix well. Add dressing. Toss well to coat all veggies. Cover tightly and refrigerate 2 to 24 hours. Stir well before serving.

Enjoy!

~Melissa