Marinated Vegetable Salad
Source: adapted from grouprecipes.com
5 cups assorted vegetables, cut in bite size pieces
(cauliflower, broccoli, mushrooms, zucchini, carrots, cherry tomatoes, radishes, asparagus, green beans)
MARINADE:
1/2 cup fresh lemon juice
1/2 cup oil
2 T sugar
2 tsp salt
1/4 tsp pepper
1/4 tsp oregano
Combine marinade ingredients, pour over the vegetables and toss gently.
Refrigerate for at least 6 hours to combine flavors.
Servings: 8