Combine dressing ingredients and mix well, pour over veggies. Marinate 4 hours or longer.
Serve as a salad, or in components on salad bar.
Nutritional analysis per serving (approximate, varies with veggies): 142 calories, 3 grams protein, 14 grams carbohydrates, 9 grams fat, 336 mg. sodium, 4 grams fiber.USDA School Lunch Guidelines: ½ - ¾ cup veggie, increase beans for a full legume servingCheryl’s notes: This is a very basic recipe that can vary widely with ingredients and creativity. Salad bars are excellent ways to introduce new veggies. Shapes and sizes are often important to eaters, so be creative, vary the herbs and seasonings, try new cuisines, and enjoy!*Seasonal Ingredient SuggestionsMAY/JUNE: asparagus, fiddleheads, onions, carrots, salad turnips, radishesJULY/AUGUST: broccoli, peppers, onions, beans, summer squash, cauliflower, carrots, celerySEPTEMBER/OCTOBER: broccoli, leeks, onions, peppers, cauliflower, dried beansNOVEMBER/DECEMBER: leeks, onions, carrots, dried beans, frozen beansJANUARY/APRIL: onions, roots, frozen veggies, dried beansMaine apple cider vinegar, canola oil, carrots, onions, dried beans are available all year.