Marinated Vegetable Salad
2 cups cauliflower florets
or 2 cups fresh green beans, cut
1 cup cherry tomatoes. halved
1 cup canned chick peas, drained
1/2 cup green olives
or 1/2 cup black olives
and 1/2 cup thinly sliced sun-dried tomatoes
then 1/2 cup Vinaigrette Dressing
Use Signature Spices Provencal Salt to taste
Steam cauliflower and green beans until crisp-tender. Place in large bowl.
Add cherry tomatoes, chickpeas, olives and sun-dried tomatoes , mix lightly. Add
dressing; toss to coat. Cover. Refrigerate for several hours, serve chilled and add
Signature Spices Provencal Salt to taste.