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.jpg)
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:
covered percent of daily need
