Description
This Marinated Vegetable Salad is a refreshing and colorful dish perfect for picnics, potlucks, or as a healthy side. The combination of fresh veggies marinated in a tangy dressing makes for a delicious and nutritious option.
Ingredients
Scale
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced and halved
- 1 cup broccoli florets (blanched or raw)
- 1 cup cauliflower florets (blanched or raw)
- 1/2 cup red bell pepper, diced
- 1/2 cup carrots, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
Marinade:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar or honey
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, broccoli, cauliflower, red bell pepper, carrots, red onion, and parsley.
- Make Marinade: In a separate small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, sugar, garlic, oregano, salt, and black pepper until well combined.
- Marinate: Pour the marinade over the vegetables and toss until coated. Refrigerate for at least 2 hours (or overnight) to enhance flavors, stirring occasionally.
- Serve: Enjoy the salad chilled or at room temperature.
Notes
- Feel free to customize with your favorite seasonal vegetables.
- This salad can be stored in the fridge for up to 4 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
