Mediterranean Broccoli Cauliflower Salad

theharvestkitchen.com

Sharon B.

2 cups broccoli, coarsely chopped

2 cups cauliflower, coarsely chopped

2 cups purple cabbage, coarsely chopped

2 cups celery, sliced

1 cup cherry tomatoes, sliced in half

½ cup carrot, sliced

½ cup kalamata olives, pitted and sliced in half lengthwise

¼ cup green onion, sliced

3 tablespoons Parmesan cheese, finely grated

subheading: ZESTY ITALIAN DRESSING:

3 tablespoons red wine vinegar

3 garlic cloves, grated or minced (I like to grate it then chop the grated pieces a bit so the pieces are really fine)

1 teaspoon Dijon mustard

2 teaspoons dried oregano

1 tablespoon Parmesan cheese (optional)

1 tablespoon kalamata olives (optional)

¾ cup extra-virgin olive oil

Freshly ground black pepper to taste

Directions at theharvestkitchen.com

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