My name is Leonka Kaluha and I have been an athlete with Special Olympics Calgary for 19 years. My sports are floor hockey, Athletics, and bocce as well I am a Health Messenger.
I stay healthy by going on daily walks weather permitting, doing stretches, drinking water, and trying to eat meals and snacks which include lots of healthy fruits and vegetables along with proteins.
I am sharing my recipe for marinated vegetables because it is quick, easy, and versatile. It is one of my favourites because you can use whatever fresh vegetables you prefer, as well as whatever vinaigrette dressing you like. It keeps well in the fridge, can be used as a side dish or a snack, or if making a pasta salad and have some of these marinated vegetables leftover can throw them in as they are already seasoned and will add extra flavour to your pasta salad.
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 cup celery (2 stalks cut into sticks)
- 1 cup cucumber (1/2 English cucumber cut into sticks)
- 1 cup cherry tomatoes
- cup cut radishes
- cup peppers (3-4 mini sweet peppers cut in strips)
- ¼ cup Italian dressing (can add more to taste)
*you can substitute or add whichever seasonal fresh veggies you like, as well as use whichever vinaigrette dressing you like.
Put all veggies in a bowl add dressing stir and enjoy.
Keeps well in the fridge for 2-3 days