Marinated Fresh Vegetable Salad Recipe

4 4 5
Marinated Fresh Vegetable Salad Recipe
Marinated Fresh Vegetable Salad Recipe photo by Taste of Home
Publisher Photo

Marinated Fresh Vegetable Salad Recipe

Read Reviews
4 4 5
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Fresh Vegetable Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rwippel User ID: 4262008 36322
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
KellyFreiermuth1 User ID: 6117361 44120
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
KellyFreiermuth1 User ID: 6117361 38634
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
KARENISSTILLCOOKING User ID: 6661288 131432
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!!!"

Loading Image