5.0 from 9 votes
Marinated Vegetable Salad
A fresh, flavorful, and healthy marinated vegetable salad is the perfect make-ahead side dish!
Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 5 cups total
Calories: 84 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
FOR THE SALAD
- 1 cup sliced sweet bell peppers (I like the mini bell peppers, but any color/variety is fine)
- 1 cup fresh broccoli florets, cut into small bite-size pieces
- ¾ cup pitted black olives
- ¾ cup cherry tomatoes or grape tomatoes, halved if large
- ¾ cup sliced mini cucumbers
- ¾ cup peeled, chopped carrots
FOR THE DRESSING
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh chives (or ½ teaspoon dried chives)
- ½ teaspoon sugar
- ½ teaspoon minced or pressed garlic (about 1 small clove)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place all of the vegetables in a large bowl.
- Whisk or shake together all of the dressing ingredients until completely combined.
- Pour the dressing over the vegetables; stir gently to combine.
- Cover and refrigerate for at least 2 hours or overnight.
Cup of Yum
Notes
- Use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. For instance, try celery, cauliflower, sliced mushrooms, chopped green beans, sliced red onion, diced pimentos, corn, zucchini, or yellow squash. Just make sure that the total vegetables in your salad is equal to about 5 cups.
- Don't want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
- This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling or tripling all of the ingredients.
- Give the dish even more Mediterranean flavor by stirring in some crumbled feta cheese.
- Swap out the red wine vinegar and use apple cider vinegar (or another vinegar of choice) instead.
- Add crunch to the salad by garnishing with toasted nuts such as slivered almonds, pine nuts, or chopped pecans just before serving.
Nutrition Information
Serving
1cup
Calories
84kcal
(4%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
583mg
(24%)
Potassium
260mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3632IU
(73%)
Vitamin C
47mg
(52%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5cups total
Amount Per Serving
Calories 84
% Daily Value*
| Serving | 1cup | |
| Calories | 84kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 583mg | 24% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3632IU | 73% |
| Vitamin C | 47mg | 52% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.