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marinated vegetable salad
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5 from 8 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 184kcal


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


  • 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.


  • 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.


Calories: 184kcal | Carbohydrates: 21g | Protein: 10g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: -4mg | Sodium: 303mg | Fiber: 5g | Sugar: 8g