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–+ servings
A bowl of raw mixed vegetables that have been tossed in a vinaigrette.
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5 from 10 votes

Marinated Vegetable Salad

Fill your plate with color, flavor and healthy nutrients with this delicious Marinated Vegetable Salad! It's perfect for lunch or as a side dish for lots of meals!
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: vegetables
Servings: 14 servings
Calories: 161kcal

Ingredients
 

Salad

  • 1 pint cherry tomatoes halved
  • 1 ½ cups chopped carrots
  • 1 yellow pepper chopped
  • 1 ½ cups broccoli florets
  • ½ bunch asparagus cut into ½-3/4" pieces
  • ½ cup diced red onion
  • 1 ½ cups chopped red cabbage
  • 1 ½ cups cauliflower florets
  • 8 oz pepper jack cheese cubed

Dressing

  • ½ cup olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon dijon or deli mustard
  • 1 ½ teaspoon lemon juice
  • 1 tablespoon ranch seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • For the salad, to a large mixing bowl, add tomatoes, carrots, yellow pepper, broccoli, asparagus, red onion, cabbage, cauliflower and pepper jack cheese.
  • For the dressing, in a small bowl, combine olive oil, apple cider vinegar, mustard, lemon juice, ranch, salt and pepper. Whisk or shake with a fitted lid vigorously until well combined.
  • Pour the dressing over the salad. Toss until well combined. Allow the vegetables to marinate, covered, in the refrigerator for at least two hours (or overnight). Then give the salad one more stir and it’s ready to serve!

Video

Nutrition

Serving: 1cup | Calories: 161kcal | Carbohydrates: 7g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 296mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2888IU | Vitamin C: 45mg | Calcium: 148mg | Iron: 1mg
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