Marinated Vegetable Salad
Experience a burst of color and nutrition with this Marinated Vegetable Salad, a perfect addition to any meal! This vibrant dish is loaded with fresh vegetables, making it not only visually appealing but also packed with essential nutrients. Whipping it up in just 20 minutes, this recipe is ideal for busy weeknights or family gatherings. Let the flavors meld together for a tangy and refreshing side that pairs beautifully with grilled meats or can stand alone as a light lunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
Scale
- 1 pint cherry tomatoes (halved)
- 1 1/2 cups chopped carrots
- 1 yellow pepper (chopped)
- 1 1/2 cups broccoli florets
- 1/2 bunch asparagus (cut into 1/2-3/4" pieces)
- 1/2 cup diced red onion
- 1 1/2 cups chopped red cabbage
- 1 1/2 cups cauliflower florets
- 8 ounces pepper jack cheese (cubed)
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon or deli mustard
- 1 1/2 teaspoon lemon juice
- 1 tablespoon ranch seasoning
- 1/2 teaspoon salt
- 1/2 tsp black pepper
Instructions
- Prepare the vegetables by chopping them into bite-sized pieces and combining them in a large mixing bowl along with cubed cheese.
- In a separate bowl, whisk together olive oil, apple cider vinegar, mustard, lemon juice, ranch seasoning, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to combine. Cover and refrigerate for at least two hours (or overnight) to allow marination.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Find it online: https://isabellacooks.com/marinated-vegetable-salad/