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Marinated Fresh Vegetable Salad

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    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

Directions

  • 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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Reviews

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Average Rating:
  • rwippel
    May 28, 2013

    This is one of my favorite side dishes! I just made if for a barbecue this weekend and it got rave reviews!

  • loroo
    May 23, 2013

    No comment left

  • HappyGratefulJoyful
    Jan 27, 2013

    No comment left

  • KellyFreiermuth1
    Aug 12, 2012

    Too much oil and very plain. Not good for left overs due to the amount of oil. Just use italian dressing to marinate the veggies. That's much better.

  • KellyFreiermuth1
    Aug 12, 2012

    Way too much oil and very plane. I doubled the vinegar and added a italian seasoning packet. I went to eat it the next day and all the oil had created a whiting film on the veggies. Next time I'm just going to do what my mother-in-law does and just use light italian dressing.

  • KARENISSTILLCOOKING
    Apr 24, 2012

    The dressing has a little kick with the ground mustard and is perfect for the crispy vegie's. You could any vegies you liked instead. SURPRISINGLY YUMMY!!!

  • FriedaG
    Dec 29, 2006

    No comment left