Hewes Family Fun

This salad is a  favorite at our house. Because of it’s simplicity, it’s great to take to potlucks too! It would be a great addition to any holiday feast table.  It’s Vegan, Gluten Free, Low Carb, Paleo compatible!  No excuses- Give it a shot!

Marinated Salad (serves 4)

Ingredients:

• 1 cup Balsamic Vinegar
• 1 Tablespoon Olive oil
• 2 Tablespoons Mural of Flavor
• 1 t. granulated garlic
• 1 t. granulated onion
• 2 large cucumbers, sliced into coins
• 3 large tomatoes, sliced (your choice of variety)

Directions:

1. Mix the vinegar, oil, and spices in a small bowl, set aside.
2. Place the veggies in a large bowl.
3. Slowly drizzle the dressing mixture over the veggies and toss lightly to coat. Cover bowl (I use a bowl like this one) and store in the fridge for 4-12 hours before serving- this allows the flavors to mingle. The salad can be stored for up to 4 days.

Sliced fresh mushrooms are also great additions to the salad, as are drained, rinsed canned artichoke hearts. If you aren’t concerned about it being vegan, adding 1/2 cup of cubed Monterey Jack cheese is tasty too!