Wednesday, July 21, 2010

More marinated vegetable salad

I know I've already posted a version of this recipe recently, but we've been eating huge bowls of it for dinner about 3 nights a week. So good.

1/4 head purple cabbage, roughly chopped
2 carrots, peeled and grated
1 cucumber, sliced and quartered
2 med tomatoes, chopped
1 bell pepper (any color), chopped
1 sm onion, chopped
1 cup canned corn
2 Tbsp nutritional yeast flakes
1-2 cloves fresh garlic, crushed
freshly ground black pepper
juice of 1/2 lemon
Italian dressing

Optional: feta cheese or sliced grilled chicken

Combine vegetables in large bowl, along with feta or chicken if you're including it. Pour 1/2 cup Italian dressing over top, and also the lemon and black pepper. Stir to coat vegetables lightly. Add more to taste.

Let marinate two hours in fridge before serving. Or don't :)

1 comment:

cathy said...

This looks good! And I love that you added nutritional yeast to it. A great use of an underused but wonderful product!