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
Marinated Fresh Vegetable Salad
Prep Time
25 min
Yield
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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