A colorful and flavorful salad packed with fresh vegetables and a zesty dressing.
Combine the cider vinegar, lemon juice, dried basil, dried oregano, minced garlic, and salt in a container.
Mixing the dry and liquid ingredients first ensures even distribution of flavors.
Add the olive oil and black pepper to the container. Seal and shake well to emulsify.
Shaking vigorously creates a well-blended dressing.
Let the dressing sit for an hour to allow the flavors to meld.
This resting time enhances the depth of the dressing's flavor.
Combine the broccoli, red onion, chickpeas, shredded carrot, sliced zucchini, sliced mushrooms, halved cherry tomatoes, and baby spinach in the container.
Cut the vegetables into uniform sizes for even coating and presentation.
Pour the dressing over the salad ingredients. Seal the container and shake to coat evenly.
Ensure all vegetables are well coated for a consistent flavor.
Serve immediately or refrigerate for 2-24 hours to marinate.
Marinating enhances the flavor as the vegetables absorb the dressing.
Garnish with toasted almonds before serving.
Toasting the almonds brings out their nutty flavor, adding a delightful crunch.
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