Healthy Marinated Fresh Vegetable Salad

Healthy Marinated Fresh Vegetable Salad - Quick and easy to make-ahead!  Healthy, crunchy, fresh vegetables tossed in a vinaigrette make this salad recipe ideal for your 4th of July gathering.

Healthy marinated fresh vegetable salad is ideal for everyday casual dining or outdoor entertaining. Quick and easy to prepare ahead.

A perfect balance of fresh flavors and textures, it’s one of my personal favs! Healthy, crunchy, fresh vegetables tossed in a vinaigrette make this salad recipe ideal for your 4th of July gathering.

Healthy Marinated Fresh Vegetable Salad

raw broccoli florets, raw cauliflower florets, raw carrots, raw yellow pepper and cherry tomatoes in glass mixing bowl

Prep the cherry tomatoes, broccoli, bell pepper, carrots, and cauliflower.

Toss them in a large bowl.

marinade being poured from a mason jar over the vegetables

Add the olive oil, red wine vinegar, chives, dry mustard, Italian seasoning, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake until combined.

Pour the vinaigrette over the vegetables and toss to coat evenly.

close up of fresh vegetables mixed with the marinade

Cover and refrigerate. Please allow 24 hours for the flavors to combine and marinate the vegetables.

With that said, you can serve after a minimum of 4 hours but I promise you the wait is worth it.

marinated fresh vegetable salad in a white oval bowl wooden spoons

A cool, crisp, and refreshing side dish for any meal, summer barbecue, picnic, or gathering.

close up of vegetable salad in white oval bowl

We love this salad!

Your kids might actually eat their vegetables with this salad on the menu.

Marinated Vegetable Salad Recipe

Print Recipe
5 from 1 vote

Healthy Marinated Fresh Vegetable Salad

Healthy Marinated Fresh Vegetable Salad - Quick and easy to make-ahead! Healthy, crunchy, fresh vegetables tossed in a vinaigrette make this salad recipe ideal for your 4th of July gathering.
Prep Time10 mins
Total Time10 mins
Course: Salad, Side
Cuisine: American
Keyword: carrot salad, Gluten-Free, marinated, vegetable, Vegetarian
Servings: 6 -8
Calories: 212
Author: Don't Sweat The Recipe

Ingredients

For the salad:

  • 3 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 cups grape or cherry tomatoes
  • 2 cups carrots, sliced into bite-size pieces (2-3 medium carrots)
  • 1 yellow bell pepper, cut into bite-size pieces red or orange will also work)

For the vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3 Tablespoons chives, chopped
  • 1/2 teaspoon dry ground mustard
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, pressed or minced pressed or minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  • Add the vegetables to a large bowl.
  • To make the vinaigrette
  • Add the olive oil, red wine vinegar, chives, dry mustard, Italian seasoning, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake until combined. (you can also whisk these ingredients in a small bowl)
  • Pour the vinaigrette over the vegetables, toss to coat evenly.
  • Cover and refrigerate 4 hours to overnight. (overnight is best)

Notes

Nutrition facts will depend on what type of ingredients you use. This is just an estimate. We do our best to give you nutritional information as correct as possible. Please feel free to calculate for yourself.

Nutrition

Calories: 212kcal

 

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Recipe inspired by IowaGirlEats

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Comments

  1. Reply

    This is one of the prettiest salads I have ever seen. The colors just pop and it looks so delicious! I can’t wait to give this a try! Thanks so much for sharing at Celebrate It!

    1. Reply

      Thank you, Teri!

  2. Reply

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  8. Reply


    Just whipped this up! Beautiful AND delicious!

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