Marinated Vegetable Salad

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

5 from 2 votes

Prep: 20 minutes minutes

Cook: 0 minutes minutes

Marinating Time 2 hours hours

Total: 2 hours hours 20 minutes minutes

Servings 5 cups total

Calories 54.3 kcal

My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!

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Ingredients

  

1x2x3x

• 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

Serving: 1cupCalories: 54.3kcalCarbohydrates: 6.8gProtein: 1.5gFat: 2.9gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 254.4mgPotassium: 236.4mgFiber: 1.4gSugar: 2.4g

Keyword: marinated vegetable salad, vegetable salad

Course: Salad, Side Dish

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in April, 2015. The photos were updated in August, 2019.