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Dressed-Up Vegetable Salad

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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 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
  • 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


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

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Average Rating:
  • skymom747
    Sep 20, 2010

    Love this recipe! So good and so healthy :)

  • dori99
    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!

  • dori99
    Feb 11, 2010

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

    Jun 27, 2007

    No comment left