Market Salad

 

2
cups small cauliflower florets
2
cups small broccoli florets
2
medium carrots, cut into short, thin strips
1
16-ounce can garbanzo beans, well crained
3/4
cup chopped red bell pepper
2
cups shredded part-skim mozzarella cheese
1/3
cup white wine vinegar
1
teaspoon dried oregano leaves, crushed
2
cloves garlic, minced
1/4
teaspoon slat
1/2
cup vegetable oil

 

           

Combine cauliflower, broccoli, carrots, beans, bell pepper, and cheese in large bowl;  set aside.  Combine vinegar, oregano, garlic, and salt in small bowl.  Gradually add oil, whisking until smooth and thickened.  Add to vegetable and cheese mixture.  Toss gently.  Cover;  chill thoroughly.  Stir several times during chilling. 

 

Makes 8 servings