Taste of Home
Marinated Fresh Vegetable Salad
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
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2 cups sliced celery
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2 cups thinly sliced cauliflower
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2 cups halved cherry tomatoes
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2 cups thinly sliced carrots
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2 cups sliced cucumbers
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1 medium onion, thinly sliced and separated into rings
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DRESSING:
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3/4 cup olive oil
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1/2 cup minced fresh parsley
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3 tablespoons white wine vinegar
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1 garlic clove, minced
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1 teaspoon salt
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1 teaspoon ground mustard
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1/8 teaspoon pepper
Directions
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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.
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