5 from 2 votes
Front shot of marinated raw vegetables in a red wine vinaigrette salad dressing
Marinated Vegetable Salad
Prep Time
20 mins
Cook Time
0 mins
Marinating Time
2 hrs
Total Time
2 hrs 20 mins
 

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

Course: Salad, Side Dish
Cuisine: American
Keyword: marinated vegetable salad, vegetable salad
Servings: 5 cups total
Calories: 54.3 kcal
Author: Blair
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
  1. Place all vegetables in a large bowl.
  2. Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
  3. Pour dressing over vegetables.
  4. Refrigerate salad for at least 2 hours (or overnight).
Recipe Notes
Nutrition Facts
Marinated Vegetable Salad
Amount Per Serving (1 cup)
Calories 54.3 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 254.4mg11%
Potassium 236.4mg7%
Carbohydrates 6.8g2%
Fiber 1.4g6%
Sugar 2.4g3%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.