Menu

Marinated Vegetable Salad

Add a Review
Total Time
Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Rita Wagers, Emporia, Kansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. —Rita Wagers, Emporia, Kansas

Now Trending

Test Kitchen Approved

Marinated Vegetable Salad

Add a Review
Prep Time 15 min
Yield 14 servings

Ingredients

  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups fresh baby carrots
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 medium zucchini, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • DRESSING:
  • 3/4 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1 teaspoon garlic salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
Text Ingredients

Directions

  1. In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.
  2. Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Nutrition Facts

1 cup: 146 calories, 13g fat (2g saturated fat), 0 cholesterol, 433mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein.

Loading Popular in the Community
Loading Reviews