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Front shot of marinated raw vegetables in a red wine vinaigrette salad dressing
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5 from 2 votes

Marinated Vegetable Salad

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
Prep Time 20 minutes
Cook Time 0 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 cups total
Calories 54.3kcal
Author Blair


  • 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


  • 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).


  • 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!


Serving: 1cup | Calories: 54.3kcal | Carbohydrates: 6.8g | Protein: 1.5g | Fat: 2.9g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 254.4mg | Potassium: 236.4mg | Fiber: 1.4g | Sugar: 2.4g