Marinated Fresh Vegetable Salad Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 garlic clove minced
- 1/8 teaspoon pepper
- 3/4 cup olive oil
- 1 teaspoon ground mustard
- dressing:
- 1/2 cup minced fresh parsley
- 3 tablespoons white wine vinegar
- 1 medium onion thinly sliced and separated into rings
- 2 cups halved cherry tomatoes
- 2 cups thinly sliced carrots
- 2 cups sliced celery
- 2 cups thinly sliced cauliflower
- 2 cups sliced cucumbers
- Carbohydrate 28.2375231778879 g
- Cholesterol 0 mg
- Fat 3.52673729731945 g
- Fiber 0.960275836832871 g
- Protein 0.508416592611681 g
- Saturated Fat 0.484860676611583 g
- Serving Size 1 1 serving (83g)
- Sodium 20.6797385163064 mg
- Sugar 27.277247341055 g
- Trans Fat 0.124958001457043 g
- Calories 143 calories
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. Yield: 12 servings (3/4 cup each). Originally published as Marinated Fresh Vegetable Salad in Taste of Home October/November 2002, p35
