No more boring iceberg lettuce! My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce. Make it in advance and for a cool, crisp, and refreshing addition to just about any summer potluck, picnic, or weeknight dinner.
My mom was recently cleaning out her files in the kitchen and she came across her old collection of recipe cards. Since Mom isn't one to typically cook from recipes (she's the "improvising type" if you catch my drift), she didn't really have much use for the old handwritten notecards anymore. So guess who scooped them up?
I have had so much fun sifting through these old recipes, so many of which bring back childhood memories -- starting with this raw vegetable salad recipe!
How to make Vegetable Salad at home:
First, place all of the vegetables in a large bowl. You'll need the following ingredients:
- mushrooms
- grape tomatoes
- zucchini
- carrots
- bell pepper
- broccoli
- cauliflower
Next, prepare the red wine vinaigrette by shaking together the following ingredients in a jar:
- Garlic
- Salt
- Dry mustard
- Pepper
- Fresh chives
- Red wine vinegar
- Lemon juice
- Olive oil
Toss the dressing with the vegetables, and your job is done!
Allow the raw vegetables to marinate, covered, in the refrigerator for at least two hours (or overnight). Then give the salad one more stir and it's ready to serve!
What to serve with Marinated Vegetable Salad:
Pair this mixed vegetable salad recipe with just about any main dish entree. Here are a few good options:
- Lemon Garlic Herb Grilled Shrimp
- Grilled Steak
- Garlic and Herb Grilled Chicken Breast
- Perfect 15-Minute Grilled Salmon
With any of those proteins, you can simply add some pasta, rice, or bread with the vegetable salad and your healthy dinner is complete!
Cook's Tips and Recipe Variations:
- For a shortcut, pick up small quantities of pre-chopped vegetables at your grocery store's salad bar. You may actually save money, because you only have to buy exactly what you need -- and no more!
- You can really use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. Use extra broccoli instead of the cauliflower, for instance, or skip the mushrooms and use more tomatoes. Swap yellow squash for zucchini, or pick a different color sweet bell pepper. You get the idea!
- This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling all of the ingredients.
- Don't want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
- Allow time for the salad to marinate (at least 2 hours). The dressing infuses, flavors and tenderizes the raw vegetables.
- Prep ahead! You can make this salad up to 24 hours in advance. It's good in the refrigerator for about 2-3 days, but the tomatoes start to soften after the first 24 hours.
- This vegetable salad is perfect for diet or weight loss, because it is filling and satisfying, made with real, whole foods, and a low-calorie healthy side dish that's loaded with vitamins and minerals! A large 1-cup serving has just 54 calories!
More fresh vegetable salad recipes that you might enjoy:
- Carrot Salad
- Black Bean and Corn Salad
- Healthy and Easy Summer Corn Salad
- 10-Minute Creamy Cucumber Salad
Marinated Vegetable Salad
Ingredients
- ¾ cup sliced mushrooms
- ¾ cup halved cherry or grape tomatoes
- ¾ cup sliced zucchini
- ¾ cup peeled, chopped carrots
- 1 small yellow bell pepper, chopped
- ½ cup broccoli florets
- ½ cup cauliflower florets
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ¼ teaspoon pepper
- ½ teaspoon chopped fresh chives
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
Instructions
- Place all vegetables in a large bowl.
- Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
- Pour dressing over vegetables.
- Refrigerate salad for at least 2 hours (or overnight).
Notes
- For a shortcut, pick up small quantities of pre-chopped vegetables at your grocery store's salad bar. You may actually save money, because you only have to buy exactly what you need -- and no more!
- You can really use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. Use extra broccoli instead of the cauliflower, for instance, or skip the mushrooms and use more tomatoes. Swap yellow squash for zucchini, or pick a different color sweet bell pepper. You get the idea!
- This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling all of the ingredients.
- Don't want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
- Allow time for the salad to marinate (at least 2 hours). The dressing infuses, flavors and tenderizes the raw vegetables.
- Prep ahead! You can make this salad up to 24 hours in advance. It's good in the refrigerator for about 2-3 days, but the tomatoes start to soften after the first 24 hours.
- This vegetable salad is perfect for diet or weight loss, because it is filling and satisfying, made with real, whole foods, and a low-calorie healthy side dish that's loaded with vitamins and minerals! A large 1-cup serving has just 54 calories!
Nutrition
This recipe was originally published in April, 2015. The photos were updated in August, 2019.
Ooh this looks like good stuff. Thanks for posting. Hello from Monday Funday.
Thanks for stopping by, Melissa!!
Yum! This looks so bright and crisp! I have been known to eat an entire container of cherry tomatoes on my own. Thank you for sharing this yummy recipe with us on the Merry Monday link party!
Thanks for visiting, Ash!!
This looks so fresh and perfect during the summer! My family is going to love this!
Thanks so much, Derek!!
Oh YUM!! This looks absolutely amazing!! I'm a freak, I know, but raw vegetables are a major obsession of mine! I bet I could even convince my husband to love them too, with your yummy dressing! 🙂 Looks delish!
Not a freak at all, Anna! I'm a total raw veggie lover, too! You will adore this salad. 🙂
I am soooo not a vegetable person, but these look fabulous! I can really get on board with veggies prepared like this! Love it.
Thanks, Sarah! Even non-veggie-lovers like you will enjoy this one. 🙂
Yum! This salad looks so fresh and perfect for this time of year. And the dressing is exactly how I like them-- light and using fresh ingredients.
Visiting from Sits!
Thanks, Michelle!
I love recipes like this! I'm so excited to start getting into the growing season so I can have my fresh from the farm veggies again...will definitely be trying this, Blair! Have a fabulous weekend!
If you're a veggie lover then you will adore this fresh salad, Michelle! Happy gardening. 🙂
Okay, I'm drooling right now! Looks so good. Pinned and tweeted. I hope to see you on Monday at 7, we can't wait to party with you! Lou Lou Girls
Thanks so much for stopping by and for sharing!!
Thanks! Bringing this to Easter family get-together. Was fretting over what I could bring that I could serve room temperature and make the night before!
Hey, Hannah! It will be perfect! Enjoy the salad and have a happy Easter!
I just made this to bring to an outdoor cookout tomorrow. What a great healthy summer side dish! I snuck a few bites and it already tastes amazing- I can't imagine how delicious it will be tomorrow! Thanks for the recipe.
Awesome! So glad that you like it, Caitlin! 🙂
This looks so yumm! Cherry tomatoes have always been my favorite no matter what. Will definitely give it a go this weekend.
Thanks, Kristina! I hope you'll give it a try!