Description
This Marinated Vegetable Salad is a vibrant and flavorful dish that combines a variety of crisp vegetables with a tangy, herb-infused dressing. Perfect for picnics, barbecues, or as a healthy side dish, this salad gets better as it marinates, allowing the flavors to meld beautifully.
Ingredients
Units
Scale
Dressing:
- 2/3 cup extra-virgin olive oil
- 1/4 cup white wine vinegar (or red wine vinegar)
- 2 tablespoons water
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Pinch of red pepper flakes
Salad:
- 2 cups broccoli, roughly chopped
- 2 cups cauliflower, roughly chopped
- 1 cup celery, chopped
- 1 cup cherry tomatoes, halved
- 1 cup sliced zucchini
- 1/4 cup sliced green onion
- 1/2 cup pitted olives, sliced
- 1/4 cup carrot, diced
- 6 slices bacon, cooked and crumbled
- Freshly grated Parmesan cheese, for serving
Instructions
Dressing:
- Combine Ingredients: Measure all dressing ingredients into a jar with a tight-fitting lid.
- Shake Well: Shake vigorously until well-blended and emulsified.
Salad:
- Combine Vegetables: In a large bowl, combine broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.
- Add Dressing: Pour the dressing over the vegetables and toss so that all vegetables are coated.
- Marinate: Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
- Add Bacon: Toss with crumbled bacon just before serving.
- Serve: Serve with freshly grated Parmesan cheese.
Notes
- Red wine vinegar can be substituted for the white wine vinegar.
- The salad can be made the day before and left to marinate in the fridge overnight.
- Add seeds or chopped nuts for additional crunch.
Nutrition
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
