MARINATED VEGETABLE SALAD

SERVES 6-8

This is easy to make and so good. I guess it's as much a slaw as a salad. You could add any raw vegetables you prefer.

INGREDIENTS

1 large green pepper, cut into thin strips and then on the diagonal

1 large red pepper, cut into thin strips and then on the diagonal

1 medium sweet onion, cut into thin wedges

2 medium carrots, cut thinly on the diagonal

1 celery rib, thinly sliced

2 cups very thinly sliced cabbage

1/4 cup balsamic vinegar

4 large cloves garlic, minced

2 teaspoons Dijon mustard

3/4 cups olive oil

Salt and pepper to taste

Place the vegetables in a large bowl. In a separate bowl, place the vinegar, garlic and mustard. Gradually whisk in the oil until well-combined. Add salt and pepper to taste. (If the mixture is too vinegary, add a little water.) Pour over the vegetables and stir well to combine. Let marinade at least one hour. This is even better the next day. Refrigerate overnight; let come to room temperature before serving.

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