Marinated Vegetable Salad


It’s the summer! A few months ago, I thought summer would never arrive. It was the winter that outlasted it’s welcome. I plan on enjoying the next few weeks outdoors with the kids, before it becomes smoldering.. cook an egg on the concrete hot. As a foodie, summer is my time! I love the abundant options when it comes to fruit and veggies. This salad is one of those recipes that screams summer time. A friend of mine brought this salad to my house a couple months ago, and it has become my go-to pot luck side item. I was really intrigued by it, to be honest because I had politely served a sparing portion preparing myself not to like it, and ended up LOVING it and returning for a generous second helping. I have made this salad for the last four weeks straight, so I believe it has earned itself a spot on the blog.

If you plan on making this, please allow a few hours for the flavors to soak into the veggies. The longer they sit, the better they taste. I have gotten into the habit of making it the day before I need it, and the flavors are fantastic the next day. It is a pretty forgiving recipe, in case you forget to buy an ingredient as I did this time. I like to include olives or pickled peppers, but they somehow escaped from my shopping cart this weekend. I took this to a memorial day BBQ , and it was a huge hit.

Adapted from Paula Deen.

Makes 8 servings.
1/2 cup white wine vinegar
1/4 cup olive oil
3 tablespoons Dijon Mustard (grey poupon is the best I’ve tried)
1 clove garlic minced
1 tablespoon sugar
11/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
1 medium head cauliflower (about 3 cups)
2 cups cherry tomatoes
3 medium zucchini, cut into bite size pieces
3 carrots, peeled and cut into bite size pieces
1 small red onion, thinly sliced
1/2 cup crumbled feta cheese (optional)
In a small bowl, whisk together the vinegar, oil, dijon mustard, garlic, sugar, salt, pepper and Italian seasoning.
In a large bowl, combine the cauliflower, tomatoes, zucchini, carrots, onion and feta. Pour the dressing over the veggies and toss together to coat. Cover and refrigerate for at least a couple hours, or up to a day, stirring occasionally. The longer it sits, the better the flavors are.
Devotion for the day:
Psalms 145:1-9

1 I will exalt you, my God the King;
I will praise your name for ever and ever.
2 Every day I will praise you
and extol your name for ever and ever.
3 Great is the Lord and most worthy of praise;
his greatness no one can fathom.
4 One generation commends your works to another;
they tell of your mighty acts.
5 They speak of the glorious splendor of your majesty—
and I will meditate on your wonderful works.[b]
6 They tell of the power of your awesome works—
and I will proclaim your great deeds.
7 They celebrate your abundant goodness
and joyfully sing of your righteousness.
8 The Lord is gracious and compassionate,
slow to anger and rich in love.
9 The Lord is good to all;
he has compassion on all he has made.

I love verse 8-9. It paints such a beautiful picture of the nature of God. Filled with grace and compassion over us as His precious children.