Delicious Dill Salad

Welcome back to the All Things Southern kitchen, friends. We’ve shared plenty of holiday sweets together over the last month or so. I figured it was time to offer y’all something a bit more nutritious! This is my Delicious Dill Salad. It’s good eating that’s good for you! I’ll walk you through it.

“Delicious Dill Salad”

1 large head of broccoli, separated into flowerets
1 large head of cauliflower, separated into flowerets
4 carrots, sliced in rounds
1 red bell pepper, chopped into ½ inch pieces
8 ounces of sliced black olives, drained
½ pound fresh mushrooms, cut into bite-size pieces
1 and ½ cups extra virgin olive oil
½ cup regular white vinegar
½ cup tarragon vinegar
1 tablespoon sugar, 1 tablespoon dill weed, 1 tablespoon garlic salt
1 teaspoon each of salt and pepper
*optional for cucumber lovers: 1 cucumber sliced in rounds

I’ve already cut up our fresh mushrooms and red pepper into bite size pieces and sliced our carrots into rounds. I’ve also taken our cauliflower and broccoli and separated them into flowerets. You could chop up this red bell pepper and slice our carrots into rounds. We’ll put all our fresh veggies into a nice big bowl and add eight ounces of sliced black olives.

For the dressing we’ll take a half cup each of regular salad vinegar and tarragon vinegar and combine them with a cup and a half of extra virgin olive oil. Once we’ve mixed the oil and vinegar, we’ll season it with a tablespoon each of sugar, dill weed and garlic salt.

Salt and pepper the dressing to taste and pour it over the veggies. Cover the bowl and stick it in the refrigerator overnight. The next day you can drain the marinade off and serve your scrumptious veggies along, with your choice of fresh lettuce, or fresh pasta and enjoy!  It’s my Delicious Dill Salad from the All Things Southern kitchen to yours!