RAW Tuscan Marinated Vegetable Salad in Basil oil

This recipe came from me craving something fresh, healthy and easy. I love this salad because you can put any of your favorite veggies and it’s always a winner. I took red cabbages, cherry tomatoes, asparagus , green snap peas, red bell peppers, carrots and portobella mushrooms and it was a great combination. This is such an easy and flavorful salad to make.

Ingredients: 

2 large carrots, chopped in circles

2 cup green snap peas

1 1/2 cup cherry tomatoes, whole

1 large red pepper, chopped

1 cup  red cabbage, shredded

1 1/2 cup baby portobella mushrooms, halved ( love mushrooms) πŸ™‚

10 medium asparagus, chopped at an angle, each about an inch length

Sea salt and Black Pepper to taste, just a little. But do season your veggies. πŸ™‚

Basil Oil Marinate

3/4 cup oil, extra virgin olive oil

1 1/2 cup of fresh basil leaves

1/2 cup apple cider vinegar

3/4 cup organic honey or your favorite sweetener

1 tsp. dried basil

1 tsp. dried fennel seeds ( or more if you like fennel)

1/2 tsp. dried oregano

1/2 tsp.

1 tsp. sea salt

1/8 tsp. red pepper flakes ( optional), But great for digestion. πŸ™‚

In a large bowl add all the ingredients and whisk, until everything is incorporated. 

Take prepared veggies and put them in a large glass bowl with an air tight container lid. Combine ingredients for the Basil Oil Marinate and pour over vegetables. Mix the vegetables and  marinate thoroughly. Cover the glass bowl with an airtight lid and refrigerate overnight. You can remove the veggies from the marinate and plate. I like to drizzle a little of the marinate and extra  virgin olive oil over my salad for extra flavor. You can serve this alone or you can top it on some leafy greens.

*Allow it to get room temperature for the best experience for your taste buds. 

Remember, Set the Table with Love.

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