Back to Marinated Fresh Vegetable Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Marinated Fresh Vegetable Salad Recipe

Marinated Fresh Vegetable Salad Recipe

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 YIELD: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

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).

Nutritional Facts

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

Reviews for Marinated Fresh Vegetable Salad

Sort By :
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!!!"

Loading Image