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Marinated Fresh Vegetable Salad

Total Time

Prep: 25 min. + chilling

Makes

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
Marinated Fresh Vegetable Salad Recipe photo by Taste of Home

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

  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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