Vegetable Salad With Black Olives

As much as I loved cooked greens -- rapini, broccoli, chinese broccoli, cabbage, kholrabi, mustard greens, bok choy etc -- since being pregnant with my soon-to-be four year old, I haven't been overly enthusiastic about salad greens. Not sure why. Anyway, I found myself making a veggie salad instead of a leafy salad. Go figure. Colourful, and really yummy.

ingredients:

grape tomatoes, halved
parsley, coarsely chopped
carrots, thinly sliced
celery, thinly sliced
sun-dried black olives, pitted and halved

sea salt
black pepper
apple cider vinegar


directions:

combine and season to taste


Now, some people will wish there was olive oil in it. I happen to enjoy salads that are very lightly 'sauced', so I'll sometimes do a nod to salt and pepper and a dash of apple cider vinegar and leave it at a very light very delicate flavour. However, if you are someone who needs a little more dressing, by all means go for the olive oil, my friend.