Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more!
Marinated Vegetable Salad
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A few weeks back, we went to a graduation party for one of my cousin’s daughters. It was a seriously gorgeous day and we were thrilled to celebrate our cousin and her achievements! For the party they actually had a full spread of food which included a slew of fantastic salads. But one salad sticks out in particular.
It was made of fresh veggies in the most delicious marinade and we could not stop eating it! I literally had four helpings and have absolutely no regrets. And luckily for all of us, our cousin Maryann graciously agreed to share the recipe so we can all enjoy it!
In addition to the awesome taste, I love that this is super easy to make. You thinly slice a bunch of tasty veggies and stir together a few simple ingredients to make a marinade that will knock your socks off! You’ll feel like you’ve died and gone to veggie heaven!
I also love that this is healthier option. So often healthy foods are not always the things we grab for. But make this salad and put it in the very front of your fridge and you’ll find yourself making your way back to the fridge to grab a little bit more all day long.
Tips for making marinated vegetable salad
- This is a great make ahead option and one that can be easily doubled or tripled for a crowd!
- You can totally alter the amounts of veggies to your taste.
- Be sure to give it a good stir before stirring as the marinade tends to settle to the bottom of the bowl.
- This is a fantastically healthy option to make at the beginning of the week and serve for lunch with your protein of choice!
- Give yourself a enough time- you want to let it marinate for at least 2 hours, although overnight is better.
Helpful tools:
Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more!
- 2 cups cauliflower florets, thinly sliced
- 2 cups cherry tomatoes, halved
- 2 cups carrots thinly sliced
- 2 cups celery thinly sliced
- 2 cups cucumbers, thinly sliced (you could also substitute zucchini for this if you prefer, or a combo of both)
- 1 medium onion, thinly sliced
- 3/4 cup olive oil
- 1/2 cup fresh parsley, chopped
- 3 Tablespoons white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon, ground mustard
- 1/8 teaspoon pepper (I used white pepper)
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Combine all veggies in a large bowl.
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In a smaller bowl, whisk together marinade ingredients until well combined.
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Pour the marinade over the veggies and gently toss to fully coat.
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Cover and refrigerate for at least two hours (or better if overnight!).
This lasts up to a week in the refrigerator.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
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