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Marinated Fresh Vegetable Salad

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Total Time
Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Harriet Stichter, Milford, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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

Test Kitchen Approved

Marinated Fresh Vegetable Salad

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Yield: 12 servings (3/4 cup each)
Prep: 25 min
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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
Text Ingredients

Directions

  1. 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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