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Marinated Fresh Vegetable Salad

 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 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).
Nutritional Facts: 3/4 cup equals 130 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 198 mg sodium,

2 of 2

Marinated Fresh Vegetable Salad (continued)

Nutritional Facts: 6 g carbohydrate, 2 g fiber, 1 g protein.