Marinated Garden Salad / Getting Garden Ready
Marinated Garden Salad / Getting Garden Ready requires approximately 20 minutes from start to finish. One serving contains 54 calories, 1g of protein, and 3g of fat. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of red wine vinegar, salt, black pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1136 people have made this recipe and would make it again. It is brought to you by Peanut Butter and Peepers. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It works well as a salad. With a spoonacular score of 97%, this dish is excellent. Users who liked this recipe also liked Marinated Garden Salad, Marinated Garden Tortellini Salad, and Almost-Famous Garden Salad (Olive Garden Copycat).
Servings: 9
Preparation duration: 20 minutes
Ingredients:
5 basil leaves, sliced thin
1 large sweet bell pepper, sliced thin
1/2 tsp. black pepper
1/2 cup carrots, shredded
2 stalks celery, diced small
2 cups cherry tomatoes
1 cucumber, peeled, diced small
1 tsp. dijon mustard
2 tbsp. extra virgin olive oil
1/2 tsp. thyme, fresh
1/4 cup purple onion, sliced thin
4 tbsp. red wine vinegar
1 pinch salt
1 cup snap peas, cut in half
Equipment:
bowl
Cooking instruction summary:
In a bowl, add bell pepper, celery, cucumber, cherry tomatoes, carrots, snap peas, onion and basil leaves. Mix until incorporated.In a small bowl, add olive oil, vinegar, salt, pepper, dijon mustard and thyme. Mix until incorporated. Pour dressing over salad; mix well.Cover the salad and store in the refrigerator for 1 hour up to one day. The longer is marinates the more flavor it will have.
Step by step:
1. In a bowl, add bell pepper, celery, cucumber, cherry tomatoes, carrots, snap peas, onion and basil leaves.
2. Mix until incorporated.In a small bowl, add olive oil, vinegar, salt, pepper, dijon mustard and thyme.
3. Mix until incorporated.
4. Pour dressing over salad; mix well.Cover the salad and store in the refrigerator for 1 hour up to one day. The longer is marinates the more flavor it will have.
Nutrition Information:
covered percent of daily need
