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Easy to Make Marinated Vegetable Salad

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: 10 minutes + marinating time
  • Yield: 4-6 servings
  • Category: Side Dish
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegan

Description

This Easy to Make Marinated Vegetable Salad features a vibrant mix of fresh, crisp vegetables soaked in a tangy, flavorful marinade. It’s a healthy and refreshing side dish perfect for barbecues, picnics, or weeknight meals.

Ingredients

  • 1 cucumber, sliced
  • 2 cups cherry tomatoes, halved
  • 1 bell pepper, sliced (any color)
  • 1 red onion, thinly sliced
  • 1/2 cup olives (optional)
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)

Instructions

  1. Slice the cucumber, halve the cherry tomatoes, slice the bell pepper, and thinly slice the red onion. If using olives, chop them into smaller pieces. Place all the vegetables in a large bowl.
  2. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, pepper, dried oregano, and red pepper flakes (if using) until smooth and well combined.
  3. Pour the marinade over the prepared vegetables and toss well to coat evenly.
  4. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour, but ideally 4 hours or overnight for the best flavor.
  5. Before serving, toss the salad again and garnish with fresh parsley. Serve as a side dish or light meal!

Notes

Feel free to add more veggies like zucchini, carrots, or radishes to the salad for added variety.To make it Mediterranean, add cucumbers, artichoke hearts, and a sprinkle of feta cheese.This salad is vegan, but you can add vegan cheese or grilled protein like chickpeas or beans for a more filling meal.The salad can be stored in the fridge for up to 3 days, but for the best texture, enjoy it within 2 days.You can substitute red wine vinegar with apple cider vinegar, white wine vinegar, or balsamic vinegar for a different flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 120
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://lisarecipe.com/easy-to-make-marinated-vegetable-salad/