Broccoli, Tomato Salad with Dijon Vinaigrette

The first time we made this salad was for sixty, yes, sixty people.  It looked like a veggie bomb went off in the kitchen.    

This is super easy, keeps for a couple of days in the refrigerator, and tastes great to boot.  

Ingredients:

Broccoli florets
Cauliflower
Purple cabbage
Carrots
Red Onion
Yellow Bell Pepper
Cherry Tomatoes

Wash all produce and chop everything finely.  An easy shortcut is to add a bag of Broccoli Slaw to the mix.    Throw in the cherry tomatoes and toss with the dressing (below). 

Dressing:

Olive oil 1-2 TB
Rice Wine Vinegar 1 tsp
Zest of 1/2 lemon
1-3 cloves of garlic, to taste, mashed or finely diced
1/2 lemon (juice only)
1/2 tsp Dijon Mustard
Spices/Seasoning (Pepper, Garlic powder)

Mix all well and toss into the salad.  The dressing will keep for a few days and gets more flavorful as it combines.