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.
Servings 10
Calories 49kcal
Ingredients
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic minced
- ¾ teaspoon kosher salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 3 cups cauliflower cut into florets
- 2 cups cherry tomatoes
- 1 cup cherry peppers bottled, halved
- 3 medium zucchini cut into bite-size pieces
- 3 carrots peeled and cut into bite-size pieces
- 1 small onion thinly sliced
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.
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