I thought I would share this very simple recipe with you. This is one of my favorite salads to take in my lunchbox. It’s perfect for packed lunches because it doesn’t get soggy. Today I had this salad with a 1/4 of baked sweet potato and some pork tenderloin. All were leftovers from the night before. I only took a picture of the salad, the rest of my lunch didn’t look quite as beautiful.
Black, White, and Orange Salad
1 small head of cauliflower
3 large carrots
1 can pitted black olives
2-3 Tbs. of your favorite Italian salad dressing ( I use Newman’s Own Olive Oil & Vinegar)
1. Wash carrots and cauliflower.
2. Cut veggies into bite size pieces, then put into a glass bowl.
3. Drain olives. Cut in half and add to the bowl.
4. Add salad dressing and mix thoroughly.
That’s it. You can eat right away, but It gets much better if you let it sit in the refrigerator for a few hours or overnight.
This is a perfect recipe for picnics, potlucks, or just to keep in the refrigerator for snacking. It’s an easy way for me to eat more vegetables.