Marinating vegetables overnight for fresh and tasty salads and the peanut butter cookies are out of the oven..photos

#1

#2

In the 1960-70's the idea of marinating vegetables ( including defrosted and drained garden peas and beans) in Vegetable oil and vinegar were popular, now updated I like to marinate chopped raw vegetables in olive oil & fresh  citrus juice ( no salt or pepper) and dried herbs ( fresh herbs will blacken in citrus juice)
This way "cooks" the veggies and also helps to reduce the "raw flavors" of onions and garlic.
In these 2 salads, both have a base of chopped raw broccoli:

Salad #1  bell pepper, fresh blueberries, zucchini in olive oil, lemon juice and Dijon Mustard..served on a bed of baby spinach


Salad #2 sliced tomateos, purple onion in a grapefruit, orange juice and olive oil dressing

Both will marinate overnight, tightly sealed in the fridge and served tomorrow