Tone's Club Recipes

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Chopped Vegetable Salad

	8 Servings
White wine vinegar	2 Tbsp.
Juice of 1 lemon
Tone's Sea Salt	1/2 tsp.
Tone's Oregano Leaves	1/2 tsp.
Tone's Sweet Basil Leaf	1/2 tsp.
Tone's Ground Black Pepper	1/4 tsp.
Grated Parmesan cheese	3 Tbsp.
Extra virgin olive oil	1/3 cup
Assorted chopped fresh vegetables (such as bell peppers, tomatoes, onions, celery)	6 cups
Clove garlic, minced	1 each
Kalamata olives, coarsely chopped	1/2 cup
Tone's Parsley Flakes	1 Tbsp.

Combine vinegar, lemon juice, salt, oregano, basil, pepper and Parmesan cheese in a large mxing bowl; let rest 2 minutes to blend flavors. Whisk in olive oil.

Add chopped vegetables, garlic and olives; stir until vegetables are well coated. Sprinkle with parsley. Refrigerate a minimum of 30 minutes before serving.