Marinated Vegetable Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 14 servings.
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads.
—Rita Wagers, Emporia, Kansas
Ingredients
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3 cups fresh broccoli florets
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2 cups fresh cauliflowerets
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1-1/2 cups fresh baby carrots
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2 celery ribs, cut into 1/2-inch pieces
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1 medium zucchini, sliced
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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1 can (6 ounces) pitted ripe olives, drained
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1 jar (4-1/2 ounces) whole mushrooms, drained
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DRESSING:
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3/4 cup vegetable oil
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1/3 cup cider vinegar
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1 teaspoon garlic salt
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3/4 teaspoon sugar
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1/2 teaspoon salt
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1/2 teaspoon lemon-pepper seasoning
Directions
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1.
In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.
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2.
Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts
1 cup: 146 calories, 13g fat (2g saturated fat), 0 cholesterol, 433mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein.
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