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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy salad of marinated veggies with carrots, zucchini, hearts of palm, and cauliflower checks all the boxes.
1/2 cup cubed zucchini
1/2 cup thinly sliced celery
1/2 cup chopped Gefen Hearts of Palm
1/2 cup carrot coins
1/2 cup diced green peppers
2 bags fresh riced cauliflower (can substitute 2 bags Beleaves Riced Cauliflower or Riced Broccoli, defrosted)
1/2 cup Tuscanini Extra-Virgin Olive Oil
1/2 cup Kedem White Wine Vinegar
1/4 cup honey mustard
1 teaspoon sugar
1 teaspoon Gefen Minced Garlic
2 tablespoons onion powder
1 teaspoon dried oregano
salt, to taste
pepper to taste
Mix up the salad ingredients in a large bowl and add the dressing.
The marinated vegetable salad can be made up to four to five days in advance of distributing and can stay fresh in the fridge for one to two months, depending on several factors (ie. container, not eating the salad directly from the bowl, size of veggies, etc.)
Photo by Sara Goldstein
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