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Marinated Veggie Salad Recipe

Photo by: Taste of Home Marinated Veggie Salad Recipe

"This is my favorite potluck salad. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. It's also an ideal make-ahead dish since it needs to marinate overnight.

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Marinated Veggie Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 pint cherry tomatoes, halved
1 medium zucchini, cubed
1 medium yellow summer squash, cubed
1 medium cucumber, cubed
1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
1 can (6 ounces) pitted ripe olives, drained
1 small red onion, chopped
1/2 to 3/4 cup Italian salad dressing

Directions

In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 77 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Marinated Veggie Salad in Country Woman January/February 2003, p41

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Reviews for Marinated Veggie Salad (2)

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Reviewed on Mar. 14, 2011 by Mrs_T

This salad went over very, very well at a potluck yesterday. Only a small amount was left, and one lady asked to take it home!

The salad was so easy to make. I left out the onion, because we don't really enjoy raw onion in recipes, and I used homemade lowfat Italian dressing. Really delicious and easy. I will be making this again!