Marinated Vegetable Salad Recipe

Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sm. zucchini; 4 carrots; 1 head cauliflower; 1 bunch broccoli; 1 bunch green onions, chopped; 2 cups cherry tomatoes; 2 cups sm. mushrooms; 2 stalks celery, sliced; 1/2 cup ripe olives, pitted and sliced; 1/3 cup vinegar; 2 cloves garlic, minced; 1 tsp. each dried basil and oregano; 1/2 tsp. dry mustard; 1 cup vegetable oil; Salt and pepper

Servings: persons

2 sm. zucchini
4 carrots
1 head cauliflower
1 bunch broccoli
1 bunch green onions, chopped
2 cups cherry tomatoes
2 cups sm. mushrooms
2 stalks celery, sliced
1/2 cup ripe olives, pitted and sliced
1/3 cup vinegar
2 cloves garlic, minced
1 tsp. each dried basil and oregano
1/2 tsp. dry mustard
1 cup vegetable oil
Salt and pepper

1
Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets.
2
In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.
3
DRESSING: In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard.
4
Using whisk or with machine running, gradually pour in oil, mixing well.
5
Season with salt and pepper to taste.
6
Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times.
7
Drain and serve in glass bowl.
8
The Canadian Living Entertaining Cookbook

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sm. zucchini, 4 carrots, 1 head cauliflower, 1 bunch broccoli, and more.

Yes, Marinated Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Vegetable Salad

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