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Marinated Vegetable Salad

 Marinated Vegetable Salad
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. —Rita Wagers, Emporia, Kansas
14 ServingsPrep: 10 min. + chilling

Ingredients

  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups fresh baby carrots
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 medium zucchini, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • DRESSING:
  • 3/4 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1 teaspoon garlic salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning

Directions

  • In a large salad bowl, combine the first eight ingredients. In a jar
  • with a tight-fitting lid, combine the dressing ingredients; shake
  • well. Pour over the vegetable mixture and toss to coat.
  • Cover and refrigerate for 8 hours or overnight, stirring
  • occasionally. Yield: 14 servings.

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Marinated Vegetable Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 146 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 433 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.