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Marinated Fresh Vegetable Salad Recipe

Marinated Fresh Vegetable Salad Recipe photo by Taste of Home

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This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. —Harriet Stichter, Milford, Indiana

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Marinated Fresh Vegetable Salad Recipe

Prep: 25 min. + chilling

Yield: 12 Servings

25 25

Ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

Directions

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 130 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 198 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Marinated Fresh Vegetable Salad in Taste of Home October/November 2002, p35

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Reviews for Marinated Fresh Vegetable Salad

Marinated Fresh Vegetable Salad

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Reviewed on May. 28, 2013 by rwippel

This is one of my favorite side dishes! I just made if for a barbecue this weekend and it got rave reviews!

Reviewed on Aug. 12, 2012 by KellyFreiermuth1

Too much oil and very plain. Not good for left overs due to the amount of oil. Just use italian dressing to marinate the veggies. That's much better.

Reviewed on Aug. 12, 2012 by KellyFreiermuth1

Way too much oil and very plane. I doubled the vinegar and added a italian seasoning packet. I went to eat it the next day and all the oil had created a whiting film on the veggies. Next time I'm just going to do what my mother-in-law does and just use light italian dressing.

Reviewed on Apr. 24, 2012 by KARENISSTILLCOOKING

The dressing has a little kick with the ground mustard and is perfect for the crispy vegie's. You could any vegies you liked instead. SURPRISINGLY YUMMY!!!