Name: Marinated Vegetable Salad
Prep time: 20 min
Total time: 140 min
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

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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:

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:

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