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Marinated Veggie Salad

"This is my favorite potluck salad. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. It's also an ideal make-ahead dish since it needs to marinate overnight.
Marinated Veggie Salad
Marinated Veggie Salad Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1 pint cherry tomatoes, halved
  • 1 medium zucchini, cubed
  • 1 medium yellow summer squash, cubed
  • 1 medium cucumber, cubed
  • 1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 small red onion, chopped
  • 1/2 to 3/4 cup Italian salad dressing

Directions

  • In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts
3/4 cup: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein.
Originally published as Marinated Veggie Salad in Country Woman January/February 2003
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Reviews

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Average Rating:
  • ladycalledclaire
    Jul 7, 2013

    So easy and delicious! I even added some extras: small bunch of broccoli, 1 thickly shredded carrot (the side of the shredder you never use), freshly shredded parmesan cheese, and I replaced a small handful of black olives with Greek kalamata olives.

  • queenissha
    Sep 16, 2012

    thank you very much on this recipe it help me to prepare on my diet list...good luck

  • Mrs_T
    Mar 14, 2011

    This salad went over very, very well at a potluck yesterday. Only a small amount was left, and one lady asked to take it home!The salad was so easy to make. I left out the onion, because we don't really enjoy raw onion in recipes, and I used homemade lowfat Italian dressing. Really delicious and easy. I will be making this again!

  • Monarchsmomma
    Feb 2, 2009

    I made this with fat free Italian dressing. It is very refreshing! Thanks for sharing!

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