Summer Fresh Veggie Salad

Ingredients:

• 2 cups blanched broccoli florets
• 1 cup blanched cauliflower florets
• 1 cup blanched chopped carrots
• 1/2 cup Milanese Gremolata Infused Olive Oil
• 1/4 cup Sicilian Lemon White Balsamic Vinegar
• Sea salt and ground black pepper
• 1 Tbsp chopped curly-leaf parsley
• lemon zest (for garnish)

Directions:

1. In a large bowl, toss the veggies with the oil and balsamic, make sure they are evenly coated.
2. Season to taste with salt and pepper. 
3. Place in the fridge for 2-3 hours, or overnight. Garnish with parsley and lemon zest before serving.