Category: Side Dishes & Salads

Easy Grilled Creole Potatoes

You’re throwing some burgers on the grill. You need a quick and easy side. One that uses ingredients you already have on hand. These easy grilled Creole potatoes check all the boxes for a tasty but simple dish that’s ready in no time. I like to cook my veggies in a grill basket. I find it easier than using skewers and I don’t have to worry about the potatoes splitting when I skewer them. Easy, each and every time.

Easy Grilled Creole Potatoes

Potatoes With A Tasty Twist

You can substitute a Dijon mustard for the Creole if you prefer. Just make sure to get a good hearty mustard. You know, one with ingredients you can see. Not that creamy stuff. For me, Creole is the way to go when making easy grilled Creole potatoes. And I’m not shy with the mustard, either.

I use a grill basket when I make this dish.

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Also try my grilled potatoes with mustard-garlic dressing.

Easy Grilled Creole Potatoes
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5 from 1 vote

Easy Grilled Creole Potatoes

You’re throwing some burgers on the grill. You need a quick and easy side. One that uses ingredients you already have on hand. These easy grilled Creole potatoes check all the boxes for a tasty but simple dish that’s ready in no time. 
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 1 hour
Cook Time 30 minutes
Servings 4
Calories 459kcal
Author Inspired by a recipe from Kraft

Equipment

Ingredients

Instructions

  • Stab the potatoes with a knife or fork.
  • Place in a microwave-safe bowl.
  • Add the water and cover.
  • Microwave for 10-12 minutes until the potatoes are just tender.
  • Drain and rinse with cold water.
  • Let cool.
  • Quarter the potatoes and transfer to a large bowl.
  • In a small bowl whisk together the mayonnaise, mustard and pepper.
  • Add to the potatoes.
  • Stir to coat and place in the fridge for 1 hour.
  • Fire up your grill for direct cooking over medium-high heat.
  • Transfer the potatoes to a vegetable basket (or thread onto skewers) and grill 8-10 minutes until lightly charred and tender, turning a few times.
  • Remove, transfer to a platter, sprinkle with cheese and serve.

Notes

You can substitute baby potatoes instead.

Nutrition

Calories: 459kcal | Carbohydrates: 37g | Protein: 6g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 431mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.

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Tuscan Pasta Salad

Oh, Tuscan pasta salad, where have you been? I was getting just a bit tired of pasta salads and coleslaw then you came along and boom! Something totally different. This recipe makes a nice big batch, perfect for a family get-together, and perfect for that ‘wow factor too.

Tuscan Pasta Salad

The Perfect Salad

There’s nothing in this that will scare off grandma I tend to make my dishes on the spicy side. I resisted that temptation with this Tuscan pasta salad, with great results. Fresh and exciting, this salad hits the spot with its Italian-inspired flavors.

You can substitute a tablespoon of dried basil for the fresh if you wish. Just make sure you crumble it a bit in your hand before adding it. I used fresh spinach, but you can also get away with frozen. Just make sure that it’s thawed completely first and squeeze the very last drop of water from it before adding it (I like to place it in a kitchen towel, wrap it up tight, and squeeze the heck out of it). I would not recommend omitting the sun-dried tomatoes! They add so much flavor to this salad.

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Also try my Mardis Gras pasta salad and also my amazing dill pickle pasta salad.

Tuscan Pasta Salad
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4 from 1 vote

Tuscan Pasta Salad

Oh, Tuscan pasta salad, where have you been? I was getting just a bit tired of pasta salads and coleslaw then you came along and boom! Something totally different. 
Course Side
Cuisine American
Keyword pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 288kcal
Author Inspired by The Recipe Critic

Equipment

Ingredients

For the salad

  • 16 ounces bow-tie pasta
  • 7 ounces sun-dried tomatoes in oil, drained, chopped
  • 1 red bell pepper diced
  • 6.5 ounce black olives drained, sliced
  • 1 cup spinach chopped
  • ¼ cup basil chopped
  • ½ cup Parmesan cheese grated

For the dressing

Instructions

For the salad

  • Cook the pasta per package instructions. Rinse with cold water and drain well. Transfer to a large bowl.
  • Add remaining salad ingredients and mix.
  • Add the dressing and toss to coat.

For the dressing

  • Whisk all ingredients together until combined. Note: I like to put the ingredients in a small jar or resealable container, seal, and shake to mix.

Notes

Stir again before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 812mg | Potassium: 845mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1014IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg

Nutritional values are approximate.

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Mexican Macaroni Salad

I was not prepared for just how much we loved this Mexican macaroni salad. Sure, I looked at the ingredient list and thought “Hey, that’ll be good”. But I didn’t think it’d be absolutely fantastic. But it was. This is what every ole pasta salad you’ve ever had wished it was. Creamy, crunchy, savory, every bite is perfect. Oh, and it makes a HUGE batch, making it perfect for feeding a crowd!

Mexican Macaroni Salad

Get Cheesy

I made only a small change to the original recipe for this Mexican macaroni salad. I wanted the contracting texture of cheese so I cubed a block of Monterey Jack cheese and added it in. Cheddar (mild or sharp) would also be excellent. I think you’d want it cubed, versus shredded, though, so you get a nice ‘bite’.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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If I wanted a spicier version of this salad (and I do), I’d use a spicy salsa and add cubed pepperjack cheese instead.

Also try my Creole macaroni salad.

Mexican Macaroni Salad
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4 from 1 vote

Mexican Macaroni Salad

I was not prepared for just how much we loved this Mexican macaroni salad. Sure, I looked at the ingredient list and thought “Hey, that’ll be good”. But I didn’t think it’d be absolutely fantastic. But it was.
Course Side Dish
Cuisine American
Keyword pasta, salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12
Calories 420kcal
Author Inspired by a recipe from Ree Drummond

Equipment

Ingredients

For the salad

  • 1 pound elbow macaroni or whatever pasta you prefer
  • vegetable oil
  • 2 ears sweet corn
  • 15 ounces black beans drained, rinsed
  • ½ cup black olives finely chopped
  • 6 Roma tomatoes chopped
  • 3 green onions thinly sliced (plus more for garnish, if desired)
  • ½ medium red onion finely diced
  • 1 pound Monterey Jack cheese cubed (use pepperjack for a bit of a kick!)

For the dressing

Instructions

For the salad

  • Cook the pasta per package instructions. Drain but do not rinse.
  • Meanwhile, roast the corn. Brush lightly with oil and place on a hot grill or under a broiler, rotating often until lightly browned and cooked.
  • Let the corn cool slightly before cutting the kernels off the ears.
  • Transfer to a large bowl.
  • Add the beans, olives, tomatoes, green onion, red onion and cheese, if using.
  • Toss gently to mix.
  • Add the dressing and cooking pasta and stir gently to coat.
  • Refrigerate at least 2 hours before serving.
  • Garnish with additional green onions if desired.

For the dressing

  • Whisk together all ingredients in a medium bowl.

Notes

If the salad is too thick, stir in some more salsa or mayonnaise before serving.

Nutrition

Calories: 420kcal | Carbohydrates: 41g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 493mg | Potassium: 423mg | Fiber: 5g | Sugar: 4g | Vitamin A: 831IU | Vitamin C: 6mg | Calcium: 337mg | Iron: 2mg

Nutritional values are approximate.

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Homemade Onion Rings

I’m addicted to onion rings. And I’m picky about them. I’m picky about the coating. It has to be light and crunchy and it has to stick to every inch of the onion. And I’m picky about the onion. Each bite has to be ‘clean’. Nothing is worse than biting into a ring and having the entire onion want to come out at once. And of course, they have to taste great. These homemade onion rings pass my picky tests and then some. They are truly fantastic.

Homemade Onion Rings

The Perfect Batter

There is absolutely nothing I would change about the batter for these homemade onion rings. It has the perfect consistency and flavor. Well, ok, I might change up the seasoning just a bit depending on who I’m serving them to or whatever my mood is that day. Me, I like a bit of heat, so cayenne is my go-to seasoning. But, a little smoked paprika or even a dried herb such as Italian seasoning also makes for a pleasant change.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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The batter would also be great on fish filets, making for a big plate of fish-and-rings.

For a nice twist on traditional onion rings, try my fried onion strips with dipping sauce. For something with a kick, you gotta make my spicy red onion rings and my copycat of the delicious onion rings at A&W.

Homemade Onion Rings
Print Pin
5 from 1 vote

Homemade Onion Rings

I’m addicted to onion rings. And I’m picky about them. I’m picking about the coating. It has to be light and crunchy and it has to stick to every inch of the onion. And I’m picky about the onion. Each bite has to be ‘clean’.
Course Side
Cuisine American
Keyword onion rings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 472kcal
Author Based on a recipe from Valierie Bertinelli

Equipment

Ingredients

For the onion rings

For the batter

Instructions

For the onion rings

  • Place the rings into a large bowl.
  • Add the flour and salt and toss to coat.
  • Let sit for 15 minutes.

For the batter

  • Heat 3″ of oil to 365 F in a deep fryer or Dutch oven.
  • Whisk together the batter ingredients until smooth.
  • Working in batches, dip the onions into the batter and coat completely.
  • Fry until golden brown, 2-3 minutes per side, flipping once. Do not over-crowd the fryer.
  • Transfer to a wire rack and sprinkle with salt.

Notes

For a twist, use red onions.

Nutrition

Calories: 472kcal | Carbohydrates: 92g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 956mg | Potassium: 434mg | Fiber: 4g | Sugar: 13g | Vitamin A: 495IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 4mg

Nutritional values are approximate.

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Tropical Shrimp Salad

I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day. Make sure you chill the salad ahead of time and serve it as cold as possible.

Tropical Shrimp Salad

A Few Tips

I made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp. If you do use smaller, cheaper shrimp, cut your fruits a little smaller to match. You want everything to be about the same size.

I used a Greek vanilla yogurt but regular ole plain yogurt works just fine too. There’s no way you can go wrong with this salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Peruvian Palta Rellena.

Tropical Shrimp Salad
Print Pin
4 from 1 vote

Tropical Shrimp Salad

This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Course Salad
Cuisine American
Keyword salad, shrimp
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 238kcal
Author Based on a recipe from Louisiana Cookin’ Magazine

Equipment

Ingredients

For the salad

  • 1 ½ pounds shrimp large, cooked and peeled
  • 2 cups pineapple chopped
  • 1 ⅓ cups honeydew melon cut into balls
  • 1 ⅓ cups watermelon cut into balls
  • 1 ⅓ cups cantaloupe cut into balls
  • 1 medium cucumber peeled, seeded, sliced
  • ¼ cup green onion chopped, plus more for garnish

For the dressing

Instructions

For the salad

  • Place all salad ingredients into a large bowl and stir gently.

For the dressing

  • Whisk together all ingredients and pour over the shrimp and fruit mixture.
  • Stir gently.
  • Serve garnished with chopped green onions and dill.

Notes

Serve immediately.

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1322mg | Potassium: 470mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1526IU | Vitamin C: 59mg | Calcium: 213mg | Iron: 3mg

Nutritional values are approximate.

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Okra Hush Puppies

This is the first time in a long, long time that I didn’t take a picture of a dish after I plated. Why? Well, because my okra hush puppies were only on a plate for about 30 seconds. Yeah, sure, my hush puppy shaping skills are lacking, but it so didn’t matter. They were incredible. I mean just flat-out absolutely the best hush puppies ever. The perfect batter. And my favorite, fresh okra. I loved it!

Okra Hush Puppies

Fresh Okra Is Best

You pretty much gotta go with fresh when it comes to the okra for these hush puppies. You might bet away with frozen when fresh is out of season, but the color, the crunch, won’t be quite the same. It’ll still taste delicious though.

Note: Yeah, I might have eaten several of these before they even cooled off. And yeah, they were pretty darned hot but I could not control myself. You won’t be able to either.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my copycat of the hush puppies from Long John Silver’s!

Okra Hush Puppies
Print Pin
5 from 1 vote

Okra Hush Puppies

This is the first time in a long, long time that I didn’t take a picture of a dish after I plated. Why? Well, because my okra hush puppies were only on a plate for about 30 seconds.
Course Side
Cuisine American
Keyword deep-fried, hush puppies, okra
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 271kcal
Author Spicy Southern Kitchen

Equipment

Ingredients

Instructions

  • Heat oil in a deep fryer or Dutch oven to 350 F.
  • In a large bowl combine the okra, garlic powder, onion, and parsley.
  • In another bowl, whisk together the egg, buttermilk, and sugar.
  • Add to the bowl of okra and stir gently to combine.
  • Stir in the cornbread mix.
  • Add the salt and pepper and stir..
  • Working in batches, scoop out a spoonful of batter and gently drop into the hot oil. Fry for about 5 minutes or until golden brown and cooked through, flipping as they cook.
  • Remove to a wire rack to cool.

Notes

No dipping sauce required but you can use ketchup or Ranch and even mustard if you like!

Nutrition

Calories: 271kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 831mg | Potassium: 337mg | Fiber: 5g | Sugar: 16g | Vitamin A: 700IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 2mg

Nutritional values are approximate.

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Hawaiian-Style Potato Macaroni Salad

You want pasta salad. She wants potato salad. Now you both can get what you want, in one bowl! And with a little tropical twist, to boot. This Hawaiian-style potato macaroni salad is a wonderful side dish, perfect for a family get-together (it does make a pretty big batch!). It really is the combination of two favorites. It’s a great surprise for people expecting “oh that potato salad again” at a pitch-in. Because it’s definitely not boring.

Hawaiian-Style Potato Macaroni Salad

Aloha Vidalia Lovers!

What’s Hawaiian about this Hawaiian-style potato macaroni salad? Well, you’re supposed to use sweet Hawaiian onions when you make it. Sadly, I couldn’t find them, so I used good-ole Vidalia’s, my favorite onions. I don’t think it matters, because this salad turned out to be fantastic! Honestly, I doubt there’s a such thing as Hawaiian onions here in Indiana.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Ch-Ch-Changing

This is the part of my posts where I usually ramble on a bit about how I’d change this or that. I’d had something spicy. Or whatever inspired me at that moment. Well, don’t expect that with this recipe. I loved it 100% just as it’s written. I followed every step, using every ingredient with the exact amount specified. I didn’t tweak a thing. I loved this salad. It’s common on my side dish rotation. Just as it is.

Ok… if you twisted my arm I’d use a different pasta. That’s the ONLY thing I might change. I love cavatappi at the moment. Well maybe just more than at the moment. It’s my go-to pasta in macaroni dishes now. It really likes to ‘grab’ sauces and hold on to them, much better than elbow mac does!

Also try my Creole macaroni salad.

Hawaiian-Style Potato Macaroni Salad
Print Pin
5 from 1 vote

Hawaiian-Style Potato Macaroni Salad

You want pasta salad. She wants potato salad. Now you both can get what you want, in one bowl! And with a little tropical twist, to boot.
Course Side
Cuisine American
Keyword pasta salad, potato salad
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 16
Calories 436kcal
Author Inspired by a recipe from A Spicy Perspective

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and add the potatoes.
  • Boil for 5 minutes.
  • Add the pasta and cook 6-8 minutes or until the noodles are al dente.
  • Carefully drain the potatoes and pasta into a large colander and rinse with cold water.
  • Transfer to a large bowl and add the onion, carrot, peas and green onion.
  • Combine the mayo, relish, vinegar, mustard, allspice and salt and pepper to taste.
  • Gently fold into the potato pasta mixture.
  • Cover and refrigerate for at least 4 hours before serving.

Notes

You can cook the potatoes and pasta together, but I prefer to steam my potatoes. A hard boil tends to beat up the potatoes, whereas steaming keeps that nice cube shape. To do so, place the potatoes in a steam basket over the boiling pasta and steam until tender. The potatoes will likely take longer to steam than the pasta will take to cook.

Nutrition

Calories: 436kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 360mg | Potassium: 464mg | Fiber: 3g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Warm German Potato Salad

I don’t know how long it has been since I’ve had warm German potato salad. It’s been a while for a reason. What I had was not good. It was thick. It was gloppy. And it was horribly vinegary. This salad? This is not that. This is fantastic! We could not stop eating it. The potatoes were cooked perfectly. There’s just the right amount of vinegar. Oh, and of course there’s bacon! One bite erased those bad potato salad memories in an instant!

Warm German Potato Salad

A Word Of Caution

Do not overcook your potatoes or the warm German potato salad will get too mushy. Err on the side of caution. You can always cook them more if you think they have too much ‘bite’. But you can never un-cook them.

I used a thin-cut bacon. Normally I’m a more-is-better bacon kind-of-guy, but not here. This is just the right amount of bacon. Thicker bacon would get in the way off all the other great flavors. This is an excellent salad for my Rouladen and Knodel dish.

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Also try my jalapeno pimento cheese potato salad.

Warm German Potato Salad
Print Pin
5 from 1 vote

Warm German Potato Salad

This potato salad is fantastic! We could not stop eating it. The potatoes were cooked perfectly. There’s just the right amount of vinegar. Oh, and of course there’s bacon!
Course Side
Cuisine German
Keyword German, potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 179kcal

Equipment

Ingredients

Instructions

  • Bring a large Dutch oven (preferred) or pot of water to a boil.
  • Add the potatoes and return to a boil. Boil another 8-10 minutes or until just tender. Do not over cook.
  • Drain the potatoes.
  • Add the bacon to the pot and cook until brown and crispy.
  • Remove the bacon to a paper towel-lined plate to drain. Crumble.
  • Add the onion to the bacon grease and stir. Reduce heat to medium and cook until just browned.
  • Add the vinegar, water, sugar, salt and pepper. Stir and bring to a boil.
  • Add the potatoes and parsley and HALF of the crumbled bacon.
  • Transfer to a bowl for serving and sprinkle with the remaining crumbled bacon.

Notes

Best served warm.

Nutrition

Calories: 179kcal | Carbohydrates: 39g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 807mg | Potassium: 734mg | Fiber: 3g | Sugar: 15g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

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Leatha’s Bar-B-Que Inn Red Potato Salad

This right here is what potato salad is supposed to be. I’ll never make another potato salad again because there just isn’t any point. Leatha’s Bar-B-Que Inn red potato salad is it, the last recipe that I’ll ever need. I’ve never been there, but Leatha’s sounds exactly like the kind of BBQ joint that I would love. From the atmosphere to the food to the service, it receives nothing but high praise. I’m sure Hattiesburg, Mississippi, considers itself lucky to have it!

This potato salad is traditional in flavors, texture and appearance. The balance of everything is perfect. Just the right amount of egg. The right amount of mustard. Not too much mayonnaise. Everything is spot-on.

Leathas Bar-B-Que Inn Red Potato Salad

No Changes Needed. Ever.

Don’t go messing with Leatha’s Bar-B-Que Inn red potato salad. Don’t add bacon. Or onion. Or smoked paprika, or anything else you think might make it better because it won’t. None of that. I mess with a lot of recipe, but I won’t mess with this one. I’d probably get hit by lightning.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
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Also try my grilled steakhouse potato salad and my just-like-grandma’s potato salad.

Leatha's Bar-B-Que Inn Red Potato Salad
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5 from 1 vote

Leatha’s Bar-B-Que Inn Red Potato Salad

This right here is what potato salad is supposed to be. I’ll never make another potato salad again because there just isn’t any point.
Course Side
Cuisine American
Keyword potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16
Calories 4012kcal
Author Leatha’s Bar-B-Que Inn

Equipment

Ingredients

Instructions

  • Add the potatoes to a large pot.
  • Cover with water and bring to a boil.
  • Reduce heat to a slow simmer and cook until tender, 15-20 minutes.
  • Drain and cool.
  • In a large bowl, combine the cooled potatoes, the smashed eggs, pepper and salt.
  • In another bowl, combine the mustard, sugar, mayo, relish and pimentos.
  • Pour the mustard mixture over the potatoes and stir gently to coat.

Notes

Stir before serving.

Nutrition

Calories: 4012kcal | Carbohydrates: 485g | Protein: 87g | Fat: 202g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 1210mg | Sodium: 11578mg | Potassium: 11142mg | Fiber: 46g | Sugar: 133g | Vitamin A: 7973IU | Vitamin C: 294mg | Calcium: 475mg | Iron: 27mg

Nutritional values are approximate.

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The Best Marinated Vegetable Salad

We both found this marinated vegetable salad to be truly the best. It’s absolutely incredible. We could not stop eating it. The dressing has the right balance of sweet and tart. The veggies have the right balance of crunch and tenderness. The seasoning is perfect.

This recipe makes a pretty big batch of salad so you’ll have a lot to feed a crowd. It’s the perfect dish for a family get-together or picnic. It’s super easy to make and travels well.

The Best Marinated Vegetable Salad

A Truly Fantastic Salad

You don’t have to be real picky as to which vegetables you add to make this the best marinated vegetable salad. It’s very flexible. You can pretty much walk down the produce aisle in your grocery store and grab whatever’s in season and you’ll soon be enjoying a fantastic dish.

I used quality vinegars when making this salad. It makes a difference, I think. So grab a good red and a good white and get to making and enjoying!

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If fresh produce is out-of-season, try my marinated vegetable salad recipe that uses frozen veggies instead. And for an out-of-this-world great vegetable soup, try my best recipe.

Marinated Vegetable Salad
Print Pin
5 from 1 vote

Best Marinated Vegetable Salad

We both found this marinated vegetable salad to be absolutely incredible. We could not stop eating it. The dressing has the right balance of sweet and tart. The veggies have the right balance of crunch and tenderness. The seasoning is perfect.
Course Salad
Cuisine American
Keyword salad, vegetable
Prep Time 2 hours
Total Time 2 hours
Servings 10
Calories 49kcal

Equipment

Ingredients

Instructions

  • Whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper in a small bowl.
  • In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
  • Add the dressing to the vegetables and toss gently to coat.
  • Cover and refrigerate for 2-24 hours. Stir every hour.

Notes

Stir again before serving.

Nutrition

Calories: 49kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3357IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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