Marinated Vegetable Salad
This fresh, healthy, flavorful side dish will perk up any menu and bring vibrant color to your table.
Servings: 8
Calories: 189kcal
Ingredients
- 3 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots peeled and sliced into 1/4" rounds
- 1 red bell pepper chopped
- 2 ribs celery chopped
- 1 cup thinly sliced sweet yellow onion
- 1 heaping cup halved cherry tomatoes
- 1 8 ounce package mushrooms, quartered
- 1/4 cup grated or shaved Parmesan cheese
Dressing
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Combine dressing ingredients in a mason jar or small container with a lid and shake well. Refrigerate while you prepare the salad.
- Bring a large pot of water to a boil. Fill a large bowl about halfway with water and then fill with ice.
- Place broccoli and cauliflower into the pot of vigorously boiling water and allow to boil for 2 minutes. Quickly drain and transfer to the bowl of ice water. Once vegetables are completely chilled, transfer to a colander to drain well. Pour off some of the water from bowl and replace with fresh ice. Repeat process with carrots, cooking about 3 minutes.
- Combine all the vegetables in a large mixing bowl and toss with the dressing. Cover the bowl tightly with plastic wrap and refrigerate for at least two hours or overnight. When ready to serve, stir in Parmesan cheese.
Notes
Prep time does not include marinating time. Allow for at least two hours to marinate.
Nutrition
Calories: 189kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 244mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3400IU | Vitamin C: 68.6mg | Calcium: 79mg | Iron: 1.1mg