This salad is a great pick for a healthy and easy meal. First, chop up your favourite veggies like tomatoes, cucumbers, cauliflower, carrots, celery, and onions. Then, mix them with a homemade dressing and leave them in the fridge overnight.

This lets the flavours mix, making the veggies taste even nicer. The next day, you’ve got a tasty salad that’s full of freshness and crunch. It’s a simple way to enjoy a yummy and nutritious dish without spending ages cooking.

Marinated Vegetable Salad Recipe

Marinated vegetable salad is a tasty and healthy side dish that's perfect for using up fresh veggies. You can prepare it ahead of time for a cool and refreshing addition to potlucks, picnics, or even regular dinners during the week. This recipe is super easy and can be made using a Foodsaver Quick Marinator or just a regular bowl! Plus, it's gluten-free, dairy-free, and vegan, so everyone can enjoy its flavorful goodness!

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings 5

Calories 145 kcal

Equipment

Knife
Cutting Board
Mixing bowl

Ingredients

Vegetables:

2 cups cauliflower cut into small pieces
2 cups Cherry tomatoes cut in half
2 cups Carrots sliced thinly
2 cups Celery sliced thinly
2 cups Cucumbers sliced thinly
1 medium Onion sliced thinly

For Marinade:

¾ cup Olive oil
½ cup Fresh parsley chopped
3 tbsp White wine vinegar
1 clove Garlic minced
1 tsp Kosher salt
1 tsp Ground mustard powder
⅛ tsp Pepper white pepper is fine
These ingredients will make a tasty marinated vegetable salad. Enjoy making it!

Instructions

Chop up the cauliflower, halve the cherry tomatoes, and thinly slice the carrots, celery, cucumbers, and onion.
Mix olive oil, parsley, white wine vinegar, garlic, salt, mustard powder, and pepper in a bowl to make the marinade.
Put all the chopped veggies in a big bowl.
Pour the marinade over the veggies and stir them well so they get coated.
Cover the bowl and put it in the fridge for at least 4 hours or overnight to let the flavors mix together.
When you’re ready to eat, take out the salad, serve it cold, and enjoy!

Notes

Let the salad sit in the fridge for at least 2 hours before you eat it, so the flavors mix well. It’s great to prepare ahead of time.
Take the salad out of the fridge 10 minutes before serving. This helps the oil spread evenly and not clump up.
Give the salad a good stir before serving. Sometimes the marinade sinks to the bottom.
Taste a little bit as you mix. If you want more seasoning, go ahead and add it. The amounts in the recipe are just suggestions.
Keep any leftovers covered in the fridge. They’ll stay good for up to 5 days.

Nutrition	Value
Calories	145 kcal
Carbohydrates	5g
Protein	2g
Fat	15g
Saturated Fat	2g
Potassium	214mg
Fibre	2g
Sugar	3g
Calcium	26mg

Are There Other Ingredients We Can Use for This Salad?

Sure! You can add cheese like cheddar, mozzarella, or pepper jack. Also, try goat cheese, feta, or parmesan!For protein, use grilled chicken, bacon, tuna, shrimp, or steak. Diced eggs are good too!And don’t forget herbs like oregano, dill, or cilantro for extra flavor!

How Long Should We Leave Vegetables in Marinade?

For the yummiest salad, let it soak in the marinade overnight. If you’re in a hurry, 30 minutes is the least amount of time you should marinate it. But if you have the time, longer is better—it helps all the flavors mix together perfectly. So, if you can, let it sit overnight for the best taste!

Can I Make the Salad Ahead of Time?

After you’ve made the salad, you can keep it in the fridge until you’re ready to eat. When it’s time to serve, give it a good mix so all the veggies get covered in the tasty marinade. This helps make sure every bite is yummy!

So, whether you’re getting ready for a big meal or just want something tasty to snack on later, making your salad ahead of time is a great idea!