Marinated Veggie Salad Recipe
Marinated Veggie Salad Recipe photo by Taste of Home
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Marinated Veggie Salad Recipe

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"This is my favorite potluck salad. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. It's also an ideal make-ahead dish since it needs to marinate overnight.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 1 pint cherry tomatoes, halved
  • 1 medium zucchini, cubed
  • 1 medium yellow summer squash, cubed
  • 1 medium cucumber, cubed
  • 1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 small red onion, chopped
  • 1/2 to 3/4 cup Italian salad dressing

Nutritional Facts

3/4 cup: 77 calories, 5g fat (1g saturated fat), 0mg cholesterol, 296mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein .


  1. In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight. Yield: 12 servings.
Originally published as Marinated Veggie Salad in Country Woman January/February 2003, p41

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ladycalledclaire 45692
Reviewed Jul. 7, 2013

"So easy and delicious! I even added some extras: small bunch of broccoli, 1 thickly shredded carrot (the side of the shredder you never use), freshly shredded parmesan cheese, and I replaced a small handful of black olives with Greek kalamata olives."

queenissha 125904
Reviewed Sep. 16, 2012

"thank you very much on this recipe it help me to prepare on my diet list...good luck"

Mrs_T 86886
Reviewed Mar. 14, 2011

"This salad went over very, very well at a potluck yesterday. Only a small amount was left, and one lady asked to take it home!

The salad was so easy to make. I left out the onion, because we don't really enjoy raw onion in recipes, and I used homemade lowfat Italian dressing. Really delicious and easy. I will be making this again!"

Monarchsmomma 133533
Reviewed Feb. 2, 2009

"I made this with fat free Italian dressing. It is very refreshing! Thanks for sharing!"

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