Best 9 Easy Marinated Vegetable Salad Recipes

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Indulge in a culinary adventure with our diverse collection of marinated vegetable salad recipes. From the tangy delight of the Lemon-Herb Marinated Vegetable Salad to the vibrant flavors of the Greek Marinated Vegetable Salad, each dish is a symphony of textures and tastes. Embark on a journey of culinary exploration as you discover the unique charm of the Asian Marinated Vegetable Salad, where the harmonious blend of sweet, sour, and savory flavors tantalizes your palate. For a taste of the Mediterranean, immerse yourself in the aromatic embrace of the Italian Marinated Vegetable Salad, where sun-kissed vegetables bask in a flavorful marinade of olive oil, herbs, and spices. Vegetarian and vegan enthusiasts will delight in the Vegan Marinated Vegetable Salad, a vibrant tapestry of fresh vegetables marinated in a zesty dressing, while the Roasted Marinated Vegetable Salad offers a symphony of flavors with its medley of roasted vegetables and tangy marinade. Get ready to embark on a culinary voyage where each marinated vegetable salad recipe promises an explosion of flavors and a feast for your senses.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 15

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!

Provided by Blair Lonergan

Categories     Salad     Side Dish

Time 2h20m

Number Of Ingredients 15

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Steps:

  • Place all vegetables in a large bowl.
  • Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
  • Pour dressing over vegetables.
  • Refrigerate salad for at least 2 hours (or overnight).

Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

A simple but flavorful raw salad that's easy to make.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 14

1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Italian seasoning
1 tablespoon dijon mustard
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
3 cups cauliflower florets
2 cups cherry tomatoes
1 cup halved bottled cherry peppers
3 medium cut into bite-size pieces zucchini
3 peeled and cut into bite-size pieces carrots
1 small thinly sliced onion

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion.
  • Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

MARINATED SALAD



Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad     Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

THE BEST MARINATED VEGETABLE SALAD



The Best Marinated Vegetable Salad image

This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! It's gluten free, dairy free, vegan, and loaded with flavour!

Provided by Christal Szcebel

Categories     Salads

Time 1h5m

Number Of Ingredients 15

1 heaping cup chopped broccoli florets
1 heaping cup chopped cauliflower florets
1 diced bell pepper
1 cup halved cherry tomatoes
1 cup chopped baby corn
1 cup diced carrot
1/2 cup sliced celery
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
3 tablespoons honey
Juice from 1/2 lemon
1 clove garlic, crushed
1 heaping tablespoon Greek herb mix (with salt)
1 tablespoon jarred capers

Steps:

  • Add veggies to Quick Marinator container or a large bowl.
  • In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
  • Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
  • Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving.
  • If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using.
  • Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container.
  • Transfer salad to a dish to serve or chill as preferred in the fridge.*

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD



Simple 1-2-3 Marinated Vegetable Salad image

This is a simple and delicious change from cucumbers in vinegar and makes a great vegetarian snack or side dish. It's also great in that it requires no cooking at all! I make this all Summer long and have some whenever I get the 'munchies'. A friend used to serve this to me when I lived in Arkansas and I've never forgotten how to make it.

Provided by Two Socks

Categories     Low Protein

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1/2 cup white vinegar
1/2 cup canola oil or 1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 onion, roughly chopped
2 green peppers, seeded and chopped into small cubes
3 cucumbers, peeled and cut into small cubes
4 tomatoes, cut into small cubes

Steps:

  • Make the dressing by combining all the dressing ingredients in a small bowl.
  • Whisk until the sugar is dissolved.
  • Set aside.
  • To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
  • Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
  • Cover and chill at least six hours before serving, stirring at least every hour.
  • When ready to serve, let salad stand at room temperature for 5 minutes.
  • This is easiest to eat when served in a bowl and eaten with a spoon.
  • Be sure to get plenty of the juices into each bowl.

MARINATED FRESH VEGETABLE SALAD



Marinated Fresh Vegetable Salad image

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

  • In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Celery seed dressing is used to marinate this mixture of vegetables.

Provided by Abby y Salah

Categories     Salad     Vegetable Salad Recipes

Yield 4

Number Of Ingredients 10

¾ cup white sugar
1 teaspoon celery seed
½ teaspoon ground black pepper
1 cup distilled white vinegar
¼ cup canola oil
1 teaspoon salt
2 cups cucumbers, peeled and thinly sliced
1 onion, sliced into thin rings
2 cups thinly sliced carrots
½ cup chopped celery

Steps:

  • Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
  • Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 48.4 g, Fat 14.5 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 638.9 mg, Sugar 41.8 g

SIMPLE MARINATED VEGETABLES



Simple Marinated Vegetables image

Crisp and refreshing, this lovely veggie salad takes center stage whenever Hindy Silberstein serves it. "I like to toss it together for large gatherings and parties," she says from Highland Mills, New York. "I always place it in the middle of the table so folks have easy access. Before I know it, my 'center-piece' bowl is empty!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

3 medium yellow summer squash, sliced 1/4 inch thick
1 each medium green, sweet red, yellow and orange peppers, sliced or chopped
1 small red onion, thinly sliced and separated into rings
1 can (15 ounces) whole baby corn, drained
1 medium carrot, thinly sliced
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose fresh, seasonal vegetables: This will ensure that your salad is packed with flavor and nutrients.
  • Cut the vegetables into uniform pieces: This will help them cook evenly.
  • Marinate the vegetables for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften slightly.
  • Use a variety of herbs and spices in your marinade: This will add depth and complexity to the flavor of the salad.
  • Grill or roast the vegetables until they are tender: Don't overcook them, or they will become mushy.
  • Serve the salad warm or at room temperature: This will allow the flavors to shine through.

Conclusion:

This easy marinated vegetable salad is a delicious and healthy side dish or main course. It's perfect for summer picnics, potlucks, or barbecues. The vegetables can be marinated ahead of time, making it a great make-ahead dish. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.

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