The bright rainbow colors and seasoned taste of the Italian dressing help make the veggies more palatable if your kids are not fans of eating vegetables.
Ingredients
Balsamic Vinaigrette
6 Tbsp balsamic vinaigrette
A squirt of lemon juice, to taste
2 Tbsp olive oil
2 Tbsp powdered parmesan cheese
3 garlic cloves, minced
1 tsp Worcestershire sauce
Salt, to taste
Black pepper, to taste
Good Seasons Italian Dressing
Good Seasons Italian Dressing packet
Olive oil
Balsamic vinegar
Marinated Veggie Salad
2 carrots, peeled and sliced
1 medium head of broccoli
½ a head of cauliflower
1 cup of cherry or grape tomatoes
Italian Vinaigrette, to taste
Instructions
Balsamic Vinaigrette
Mix all of the ingredients except for the oil and the Parmesan cheese in a bowl.
Gradually add the Parmesan cheese and then the oil as you whisk the vinaigrette.
Refrigerate leftover vinaigrette in a sealed container.
Marinated Veggie Salad
Cut the carrots into ½-inch slices.
Break the broccoli and cauliflower stalks into bite-sized pieces.
Toss the vegetables and the vinaigrette.
For the above amount of vegetables I use roughly half of one batch of dressing but you can use more or less depending on your taste. I like having enough dressing to coat the vegetables without making it sloppy.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/marinated-veggie-salad/