Description
This Marinated Vegetable Salad is a fresh and flavorful dish that’s perfect for picnics, potlucks, or as a healthy side. Packed with colorful veggies and a zesty marinade, it’s a true crowd-pleaser!
Ingredients
Scale
Vegetable Salad:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 1 cup red bell pepper, diced
- 1 cup carrots, julienned
- 1/2 cup red onion, thinly sliced
- 1 cup broccoli florets (lightly blanched)
- 1/4 cup fresh parsley, chopped
Marinade:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Prepare Vegetables: Combine cherry tomatoes, cucumber, bell pepper, carrots, red onion, broccoli, and parsley in a large bowl.
- Make Marinade: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
- Marinate: Pour the marinade over the vegetables, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
- Serve: Before serving, stir the salad and garnish with additional parsley if desired.
Notes
- This salad is great for meal prep and stays fresh in the fridge for up to 4 days.
- Enhance the salad with olives, chickpeas, or feta cheese.
- Blanching the broccoli maintains its vibrant color and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
