Italian Marinated Vegetable Salad
1/2 pound fresh green beans, cut in half with ends trimmed
2 cups cauliflower florets
1/2 cup Italian dressing
1 tablespoon balsamic vinegar
squeeze lemon juice
zest of 1 lemon
1 cup cherry tomatoes, halved
1 (14 ounce) can chickpeas, drained and rinsed
1/2 cup green olives, sliced
1/2 cup black olives, sliced
1/4 cup sun-dried tomatoes, thinly sliced
dash Italian seasoning
1. Add green beans and cauliflower to boiling water in saucepan and cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
2. In small bowl whisk together Italian dressing, lemon juice, lemon zest, and balsamic vinegar.
3. Add remaining ingredients to green beans and cauliflower. Pour dressing over and toss. Refrigerate 3 hours or until chilled.
Source of recipe: My modification of a Kraft recipe.