{"id":32131,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/marinated-fresh-vegetable-salad\/"},"modified":"2022-09-25T07:49:59","modified_gmt":"2022-09-25T12:49:59","slug":"marinated-fresh-vegetable-salad","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/marinated-fresh-vegetable-salad\/","title":{"rendered":"Marinated Fresh Vegetable Salad"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

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. \u2014Harriet Stichter, Milford, Indiana<\/p>\n","protected":false},"author":7061,"featured_media":1484785,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307648,307655,307659,307794,304173,307668,304993,305487,304515,304988,304368,306848,304297,304188,304268,304558,324623,306571,304563,304150,307789,305028,307614,305031],"categories-v2":[310632,310634,310637,310754,309455,312488,310644,308940,310796,308880,308935,308745,309603,308308,309536,259483,308910,309177,312458,308917,309434,310750,308974,312574,310591,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Marinated Vegetable Salad","post_link":"\/recipes\/marinated-vegetable-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20867_HC50844D222.jpg"},{"post_title":"Marinated Veggie 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The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. \u2014Harriet Stichter, Milford, Indiana ","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."}],"recipeYield":"12 servings (3\/4 cup each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 130 calories","fatContent":"12g fat (2g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"198mg sodium","carbohydrateContent":"6g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KellyFreiermuth1"},"reviewBody":"

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.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KARENISSTILLCOOKING"},"reviewBody":"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!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KellyFreiermuth1"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rwippel"},"reviewBody":"This is one of my favorite side dishes! I just made if for a barbecue this weekend and it got rave reviews!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"19081","romance_copy_dek":"This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. 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