Best 8 Easy Marinated Veggie Salad Recipes
**Dive into a burst of flavors with our refreshing marinated veggie salad!** This delectable dish is not only a symphony of colors and textures but a nutritional powerhouse. We've curated a collection of easy-to-follow recipes that cater to diverse dietary preferences, including vegan, gluten-free, and paleo options. From classic balsamic marinades to tangy citrus dressings, our recipes will elevate your salad experience to new heights. So, get ready to embark on a culinary journey as we unveil the secrets to creating the perfect marinated veggie salad.
**Recipe 1: Classic Balsamic Marinated Veggie Salad**
Our classic balsamic marinated veggie salad is a timeless favorite that embodies simplicity and elegance. Fresh vegetables like crisp cucumbers, juicy tomatoes, and crunchy bell peppers are lovingly coated in a luscious balsamic vinaigrette. The balsamic glaze adds a touch of sweetness and a beautiful sheen, making this salad a feast for both the eyes and the taste buds.
**Recipe 2: Tangy Citrus Marinated Veggie Salad**
If you're craving a burst of citrusy freshness, our tangy citrus marinated veggie salad is the perfect choice. A vibrant blend of oranges, grapefruits, and lemons creates a zesty marinade that infuses the vegetables with a delightful tang. This salad is not only refreshing but also packed with vitamin C, making it a great immunity booster.
**Recipe 3: Vegan Marinated Veggie Salad**
For our vegan friends, we have a delightful marinated veggie salad that's bursting with plant-based goodness. Roasted vegetables like broccoli, cauliflower, and sweet potatoes are tossed in a creamy tahini dressing, resulting in a satisfying and flavorful dish. This salad is not only delicious but also a great source of protein, fiber, and essential vitamins.
**Recipe 4: Gluten-Free Marinated Veggie Salad**
Those with gluten sensitivities can rejoice in our gluten-free marinated veggie salad. Quinoa, a gluten-free superfood, takes center stage, providing a hearty base for the salad. Fresh vegetables like asparagus, zucchini, and carrots are marinated in a tangy lemon-herb dressing, creating a vibrant and satisfying dish that's perfect for lunch or dinner.
**Recipe 5: Paleo Marinated Veggie Salad**
Our paleo marinated veggie salad is a celebration of ancient flavors and wholesome ingredients. A medley of colorful vegetables, including avocado, bell peppers, and kale, is bathed in a savory olive oil marinade. This salad is not only delicious but also packed with healthy fats, fiber, and antioxidants, making it a nourishing and satisfying choice for those following a paleo diet.
MARINATED VEGETABLE SALAD
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
A simple but flavorful raw salad that's easy to make.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
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 VEGGIE SALAD
"This is my favorite potluck salad. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. It's also an ideal make-ahead dish since it needs to marinate overnight.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
MARINATED VEGETABLE SALAD
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
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
Make and share this Marinated Vegetable Salad recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except tomatoes, in large bowl.
- Cover and refrigerate overnight, stirring occasionally.
- Add tomatoes, season with salt and pepper and toss.
SIMPLE MARINATED VEGETABLES
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
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
MARINATED SALAD
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
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
SIMPLE 1-2-3 MARINATED VEGETABLE SALAD
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
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.
Tips:
- Choose fresh, crisp vegetables. This will ensure that your salad is flavorful and crunchy.
- Cut the vegetables into uniform sizes. This will help them marinate evenly.
- Don't marinate the vegetables for too long. Over-marinating can make the vegetables mushy.
- Use a variety of vegetables. This will give your salad more flavor and texture.
- Experiment with different marinades. There are endless possibilities, so you can find one that you really love.
Conclusion:
Marinated veggie salad is a delicious and healthy side dish or main course. It is easy to make and can be tailored to your own taste preferences. By following the tips above, you can make a marinated veggie salad that is sure to impress your family and friends.
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