Marinated Vegetable Salad

Marinated Vegetable Salad
From Janie Higginson of the Wellness Center in Parsons

1 c. broccoli florets
1 c. cauliflower florets
1-15 oz can chickpeas, drained
1 can black olives, drained
frozen peas
carrots, cut into thin strips
two cups cherry tomatoes
chopped green onions

1/2 c. olive oil
1/3 c. red wine vinegar
2 garlic cloves, chopped
1/2 t. salt
1/2 t. xylitol (or sweetener of your choice)
1 1/2 t. chopped fresh basil
1/4 t. pepper

Combine vegetables
Combine dressing ingredients in a jar and shake vigorously. Add to vegetables, toss to coat. Makes approximately 10 servings.

Submitted by Megan