Veggies: – 1 small head broccoli – ½ small head cauliflower – 8 oz cherry tomatoes – 1 small red onion – 8 oz fresh mushrooms, sliced – 12 baby carrots, diced  – 1 (8 oz) can water chestnuts – 1 (4 oz) can black olives

Vinaigrette: – ¾ cup vegetable oil – ⅓ cup red wine vinegar – 3 garlic cloves, finely minced – 1½ tablespoons sugar – 2 t. Italian seasoning  – 2 t. worcestershire sauce – 1 t. salt

Combine the vinaigrette ingredients in a jar with a tight fitting lid.  Shake to combine.

Chop veggies into bite-size pieces.  Place in a large bowl and pour the vinaigrette  over the top.  Stir to combine.

Refrigerate overnight to allow the flavors to combine.  Serve chilled or at room temperature. 

This salad is great for  meal prep!  Portion it into individual containers and enjoy it all week long.