Marinated Vegetable Salad
User Reviews
5
Marinated Vegetable Salad
Description
This salad features a variety of fresh vegetables roughly chopped to similar sizes for a balanced bite. The dressing is a blend of extra-virgin olive oil, white wine vinegar, honey, water, and a selection of dried garlic, onion powder, parsley, basil, thyme, along with seasoning and a pinch of red pepper flakes for subtle heat. Shaking the dressing ingredients together emulsifies them for easy coating.
The salad ingredients are tossed in the dressing and left to marinate in the refrigerator for at least two hours, allowing the flavors to meld without compromising the vegetables’ crunch. Just before serving, crispy cooked bacon is folded in for savory contrast, and fresh Parmesan cheese is grated over the top to add a nutty, salty finish.
This versatile salad can be prepared a day in advance and is suitable for serving as a side or a light meal. Additional texture can be introduced by adding seeds or chopped nuts as preferred. Red wine vinegar may be used instead of white for a slightly different tang.
Ingredients
Dressing:
- 2/3 cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon parsley dried
- 1 teaspoon basil dried
- ¼ teaspoon thyme dried
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Pinch red pepper flakes
Salad:
- 2 cups broccoli roughly chopped
- 2 cups cauliflower roughly chopped
- 1 cup celery chopped
- 1 cup cherry tomato halved
- 1 cup zucchini sliced
- ¼ cup green onion sliced
- ½ cup olive sliced, pitted
- ¼ cup carrot diced
- 6 lices Bacon cooked and crumbled
- Parmesan Cheese freshly grated, for serving
Instructions
Dressing:
- Measure all ingredients into a jar with a tight-fitting lid.
- Shake vigorously until well-blended and emulsified.
Salad:
- In a large bowl combine Broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.
- Pour the dressing over top and toss so that all the vegetables are coated.
- Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
- Toss with bacon just before serving.
- Serve with grated parmesan cheese.
Notes
- White wine vinegar in the dressing can be swapped with red wine vinegar without affecting the texture.
- The salad benefits from at least 2 hours of marinating in the refrigerator or can be made the day before for deeper flavor.
- Adding seeds or chopped nuts enhances the salad’s crunch and adds nutritional variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 420mg | 18% |
| Potassium | 324mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 41mg | 46% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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