Marinated Veggie Salad

This easy to prepare, but delicious, salad was created for our Open House by Go Figure chef Marie.  Serve with protein on the side, or it can be mixed in with the salad for a complete meal in one bowl.

½ cup artichokes, rinsed, drained, and chopped

1 cup frozen green beans, thawed and rinsed (if fresh green beans, blanch first)

¼ cup each: red and yellow peppers, diced

8 green olives

8 kalamata olives

½ cup cucumber, peeled and diced

¼ cup goat cheese (optional)

1 ½ tsp. lemon juice (preferably fresh squeezed)

1 Tbsp. olive oil

1 Tbsp. fresh basil

 

Toss together all veggies and olives.  In a separate bowl, whisk together lemon juice and oil.   Pour over veggie mix.  If using goat cheese, crumble it and add on top.  Lightly toss the salad just enough to coat with dressing.  Sprinkle fresh basil on top.

 

 

 

Copyright David and Cheryl MacDonald, 2013

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