While I was prepping veggies for a stir-fry tonight, I found myself sneaking bites of everything, so I decided to set some ingredients aside for a salad. The veggies were cut more coarsely than I would normally do them for salad, but after marinating for a few hours, they were perfect. I had also toasted some almonds for my hot dish, and I set some aside so that I could add them to the salad just before serving it. I did this because I like them very crunchy, but my mother told me she likes them better when they've softened in the marinade, so I guess it's a matter of taste.
What I like most about this salad is that it somehow made me think of summer, even though it seems to have been raining forever. The thermometer says it's a lot warmer here than it is in the Cariboo, where I spent most of the winter, but somehow the wet makes me feel colder than ever. The grey sky doesn't help either. Not that I'm complaining . . . oh, wait, yes I am. Sorry. No more whining, I promise.
Recipe: Combine broccoli and cauliflower florets with coarsely slice carrots and celery. Add some olive oil and a little red wine vinegar, stir, and marinate for at least 2 hours. Add toasted raw almonds just before serving.
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