Marinated Fresh Vegetable Salad Recipe
Marinated Fresh Vegetable Salad Recipe photo by Taste of Home

Marinated Fresh Vegetable Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cups sliced celery
  • 2 cups thinly sliced cauliflower
  • 2 cups halved cherry tomatoes
  • 2 cups thinly sliced carrots
  • 2 cups sliced cucumbers
  • 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

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.

Directions

  1. 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).
Originally published as Marinated Fresh Vegetable Salad in Taste of Home October/November 2002, p35

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.

Reviews for Marinated Fresh Vegetable Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed May. 28, 2013

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

MY REVIEW
Reviewed Aug. 12, 2012

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.

MY REVIEW
Reviewed Aug. 12, 2012

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.

MY REVIEW
Reviewed Apr. 24, 2012

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!!!

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