Marinated Fresh Vegetable Salad

Name: Marinated Fresh Vegetable Salad
Prep time: 25 min
Total time: 25 min
Yield: 12 servings (3/4 cup each).
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

TOTAL TIME: Prep: 25 min. + chilling YIELD: 12 servings (3/4 cup each).

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

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.

Nutrition Facts

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

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.