Marinated Chopped Salad
User Reviews
5
Marinated Chopped Salad
Description
Marinated Chopped Salad mixes several crunchy vegetables such as grape tomatoes, carrots, yellow bell pepper, cucumbers, green cabbage, cauliflower, and zucchini, enhanced with fresh herbs like dill and parsley. The vegetables are chopped uniformly and dressed with a vinaigrette made from vegetable oil, red wine vinegar, Dijon mustard, Italian seasoning, sugar, salt, and black pepper. The salad is tossed well and refrigerated for a minimum of two hours to let the flavors develop and to soften the vegetables slightly while keeping them crisp.
The dressing's acidity and slight sweetness balance the fresh raw vegetables, while the herbs contribute a fresh, green note. The texture is crunchy yet softened enough for easy eating. The marinating process helps the flavors meld without overwhelming the natural tastes of the produce.
This salad can be served chilled as a side dish, adding brightness and texture to a meal. It pairs well with grilled meats or as a light, healthy addition to lunch or dinner.
If planning to marinate overnight, consider using green cabbage to avoid bleeding of purple color from red cabbage, preserving the salad's appearance.
Ingredients
- 1 ½ cups grape tomatoes halved
- 1 cup carrot sliced
- 1 yellow bell pepper chopped
- 1 ½ cups cucumber diced
- 1 cup green cabbage red cabbage, chopped
- 1 cup cauliflower chopped
- 1 cup zucchini chopped
- 1 ½ tablespoons dill chopped, chopped, fresh
- 2 tablespoons parsley chopped, fresh
Dressing
- ½ cup vegetable oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- salt
- black pepper
Instructions
- Combine all dressing ingredients in small bowl or jar. Whisk (or shake) to combine.
- Chop all ingredients and place in a large bowl. Toss with dressing and refrigerate at least 2 hours before serving stirring occasionally.
Notes
- For best color preservation when marinating overnight, use green cabbage instead of red cabbage.
- Refrigerate the salad for at least two hours to allow the flavors to meld and vegetables to slightly soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149 | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Sodium | 28mg | 1% |
| Potassium | 289mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3085IU | 62% |
| Vitamin C | 53mg | 59% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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