Marinated Vegetable Salad
My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!
Course Salad, Side Dish
Cuisine American
Keyword marinated vegetable salad, vegetable salad
Prep Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings
5
cups total
Calories 54.3 kcal
Author Blair
Ingredients
list of 15 items
¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil
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Instructions
list of 4 items
1. Place all vegetables in a large bowl.
2. Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
3. Pour dressing over vegetables.
4. Refrigerate salad for at least 2 hours (or overnight).
list end
Recipe Notes
list of 7 items
• For a shortcut, pick up small quantities of pre-chopped vegetables at your grocery store's salad bar. You may actually save money, because you only have
to buy exactly what you need -- and no more!
• You can really use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. Use
extra broccoli instead of the cauliflower, for instance, or skip the mushrooms and use more tomatoes. Swap yellow squash for zucchini, or pick a different
color sweet bell pepper. You get the idea!
• This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling all of the ingredients.
• Don't want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
• Allow time for the salad to marinate (at least 2 hours). The dressing infuses, flavors and tenderizes the raw vegetables.
• Prep ahead! You can make this salad up to 24 hours in advance. It's good in the refrigerator for about 2-3 days, but the tomatoes start to soften after
the first 24 hours.
• This vegetable salad is perfect for diet or weight loss, because it is filling and satisfying, made with real, whole foods, and a low-calorie healthy
side dish that's loaded with vitamins and minerals! A large 1-cup serving has just 54 calories!
list end
Nutrition Facts
Marinated Vegetable Salad
Amount Per Serving (1 cup)
Calories 54.3 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 254.4mg11%
Potassium 236.4mg7%
Carbohydrates 6.8g2%
Fiber 1.4g6%
Sugar 2.4g3%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!
Course Salad, Side Dish
Cuisine American
Keyword marinated vegetable salad, vegetable salad
Prep Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings
5
cups total
Calories 54.3 kcal
Author Blair
Ingredients
list of 15 items
¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil
list end
Instructions
list of 4 items
1. Place all vegetables in a large bowl.
2. Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
3. Pour dressing over vegetables.
4. Refrigerate salad for at least 2 hours (or overnight).
list end
Recipe Notes
list of 7 items
• For a shortcut, pick up small quantities of pre-chopped vegetables at your grocery store's salad bar. You may actually save money, because you only have
to buy exactly what you need -- and no more!
• You can really use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. Use
extra broccoli instead of the cauliflower, for instance, or skip the mushrooms and use more tomatoes. Swap yellow squash for zucchini, or pick a different
color sweet bell pepper. You get the idea!
• This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling all of the ingredients.
• Don't want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
• Allow time for the salad to marinate (at least 2 hours). The dressing infuses, flavors and tenderizes the raw vegetables.
• Prep ahead! You can make this salad up to 24 hours in advance. It's good in the refrigerator for about 2-3 days, but the tomatoes start to soften after
the first 24 hours.
• This vegetable salad is perfect for diet or weight loss, because it is filling and satisfying, made with real, whole foods, and a low-calorie healthy
side dish that's loaded with vitamins and minerals! A large 1-cup serving has just 54 calories!
list end
Nutrition Facts
Marinated Vegetable Salad
Amount Per Serving (1 cup)
Calories 54.3 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 254.4mg11%
Potassium 236.4mg7%
Carbohydrates 6.8g2%
Fiber 1.4g6%
Sugar 2.4g3%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
