Marinated Vegetable Salad
This marinated vegetable salad recipe is loaded with vegetables and marinated in a tangy dressing. It can be made ahead of time, and it's perfect for a picnic, barbeque, or a great salad to take for lunch.
Servings: 4 servings
Calories: 184kcal
Ingredients
Partially cooked vegetables
- ½ head cauliflower cut into bite-sized florets
- ½ head broccoli cut into bite-sized florets
- 2 large carrots cut into equal sized slices (coins)
Raw Vegetables
- 1 small red onion cut into thin slivers
- 5 baby bell peppers different colors sliced thin
- 1 English cucumber deseeded and sliced int bite-sized slices
- 6 ounces grape tomatoes I used different colors cut in halves
Oil-Free Dressing
- ¼ cup water
- 3 Tablespoons red wine vinegar
- 2 Tablespoons dijon mustard
- 2 cloves garlic minced
- ½ teaspoon salt more to taste
- 1 teaspoon pepper
- 1 teaspoon maple syrup
- 1 small shallot
- 1 Tablespoon fresh rosemary chopped
- 1 Tablespoon thyme chopped
Instructions
- Partially Roasted Vegetables
- Preheat the oven to 400 degrees.
- Cut the broccoli and cauliflower into bite-sized florets (equal sizes).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Roast broccoli, cauliflower, and carrots for 15 minutes.
- Remove partially roasted vegetables from the oven.
- Allow the vegetables to cool completely.
- In the meantime, prepare the raw vegetables
- Preparing raw vegetables
- Remove the seeds from the cucumber by slicing in half lengthwise, and using a spoon, carefully scrape the seeds from the cucumber, discard seed and pulp.
- Slice cucumber, red onion, baby bell peppers, and tomatoes.
- Salad Dressing
- Combine all ingredients, except for the rosemary and thyme, in a high-speed blender.
- Blend until smooth.
- Add chopped herbs and stir.
- Combine all the vegetables in a bowl.
- Pour the dressing over the vegetables.
- Toss the vegetables in the dressing.
- Cover and refrigerate overnight for the best results.
- Stir when possible a few times before serving.
Notes
- Cut vegetables into similar bite-sized pieces.
- Cooking the cauliflower, broccoli, and carrots allows them to absorb the marinade flavors and make sit easier to chew and digest.
- Allow the salad to marinate overnight for the best results.
- The vegetables remain crisp and are such a delicious side to any meal. If kept in an airtight container in the fridge, submerged in the marinade, marinated veggies can be kept for a long time, even up to a few months.
Nutrition
Calories: 184kcal | Carbohydrates: 21g | Protein: 10g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: -4mg | Sodium: 303mg | Fiber: 5g | Sugar: 8g