Dressed-Up Vegetable Salad Recipe

5 3 3
Dressed-Up Vegetable Salad Recipe
Dressed-Up Vegetable Salad Recipe photo by Taste of Home
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Dressed-Up Vegetable Salad Recipe

Read Reviews
5 3 3
Publisher Photo
If taking our Test Kitchen's marinated veggie salad to a picnic, simply place it in a covered plastic container and pop it into your cooler for easy transporting.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups fresh broccoli florets
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet orange pepper, cut into 1-inch pieces
  • 1/2 medium red onion, cut into 1/4-inch wedges
  • 1 cup halved cherry tomatoes
  • DRESSING:
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a salad bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 8 servings.
Originally published as Dressed-Up Vegetable Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p240

Nutritional Facts

3/4 cup: 117 calories, 10g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.

  • 2 cups fresh broccoli florets
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet orange pepper, cut into 1-inch pieces
  • 1/2 medium red onion, cut into 1/4-inch wedges
  • 1 cup halved cherry tomatoes
  • DRESSING:
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a salad bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 8 servings.
Originally published as Dressed-Up Vegetable Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p240

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skymom747 User ID: 1717371 65257
Reviewed Sep. 20, 2010

"Love this recipe! So good and so healthy :)"

MY REVIEW
dori99 User ID: 3205434 73673
Reviewed Feb. 11, 2010

"Loved this. Would make it with burgers, dogs, chicken, subs; just about any sandwhich or finger food. Even the kids chowed down on this one. It's a keeper!"

MY REVIEW
dori99 User ID: 3205434 83805
Reviewed Feb. 11, 2010

"Great. Even my kids (14 and 16) loved it. They want it again."

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