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+ servings
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
  • 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 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.