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Dressed-Up Vegetable Salad

 Dressed-Up Vegetable Salad
If taking our Test Kitchen's marinated veggie salad to a picnic, simply place it in a covered plastic container and pop it into your cooler for easy transporting.
8 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 cups fresh broccoli florets
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet orange pepper, cut into 1-inch pieces
  • 1/2 medium red onion, cut into 1/4-inch wedges
  • 1 cup halved cherry tomatoes
  • DRESSING:
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a salad bowl, combine the vegetables. In a jar with a
  • tight-fitting lid, combine the dressing ingredients; shake well.
  • Drizzle over vegetables; toss to coat. Cover and refrigerate for at
  • least 1 hour. Toss before serving. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 117 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 105 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.