Marinated Fresh Vegetable Salad
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 12 ServingsPrep: 25 min. + chilling
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).
Nutrition Facts: 3/4 cup equals 130 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 198 mg sodium,