Marinated Vegetable Salad

The recipe Marinated Vegetable Salad can be made in about 2 hours and 20 minutes. One serving contains 181 calories, 3g of protein, and 14g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.23 per serving. It works well as a budget friendly side dish. 10 people have tried and liked this recipe. Head to the store and pick up zucchini, cherry tomatoes, white wine vinegar, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns a super spoonacular score of 83%. Marinated Vegetable Salad, Marinated Vegetable Salad, and Marinated-Vegetable Salad are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

3 carrots, peeled and cut into bite-size pieces

3 cups cauliflower florets

1 cup bottled cherry peppers, halved

2 cups cherry tomatoes

1 tablespoon Dijon mustard

1 tablespoon minced garlic

1/2 teaspoon ground black pepper

1 tablespoon Italian seasoning

1/2 cup olive oil

1 small onion, thinly sliced

3/4 teaspoon salt

1/2 teaspoon sugar

1/4 cup white wine vinegar

3 medium zucchini, cut into bite-size pieces

Equipment:

whisk

bowl

slotted spoon

Cooking instruction summary:

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

 

Step by step:


1. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.

2. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.

3. Serve with a slotted spoon.


Nutrition Information:

Quickview
178k Calories
2g Protein
14g Total Fat
12g Carbs
33% Health Score
Limit These
Calories
178k
9%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
12g
4%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
277mg
12%

Get Enough Of These
Protein
2g
5%

Vitamin A
4174IU
83%

Vitamin C
43mg
53%

Vitamin K
25µg
24%

Manganese
0.36mg
18%

Vitamin E
2mg
17%

Potassium
528mg
15%

Vitamin B6
0.29mg
14%

Fiber
3g
13%

Folate
52µg
13%

Magnesium
31mg
8%

Phosphorus
74mg
7%

Vitamin B2
0.13mg
7%

Iron
1mg
7%

Vitamin B1
0.1mg
7%

Copper
0.12mg
6%

Vitamin B5
0.57mg
6%

Vitamin B3
1mg
5%

Calcium
50mg
5%

Zinc
0.52mg
3%

Selenium
1µg
2%

covered percent of daily need
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