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Marinated Vegetables
Looking for a good salad to brighten up your dinner table? This fresh vegetable salad, bursting with beautiful colors, is not only the perfect side dish but has become a go-to recipe in homes all over. Packed with crisp, wholesome ingredients, this Marinated Vegetables recipe has been a family favorite of ours for decades and I know your family will feel the same!
Servings: 15
Calories: 121kcal
Equipment
Ingredients
- 4 cups cauliflower cut into bite sized pieces (small head)
- 2 cups carrots sliced (about 5 carrots)
- 2 cups celery sliced (about 5 stalks)
- 1 cup sweet onion chopped (1 small onion)
- 1 cup sweet bell pepper diced (about pepper)
- 2.5 cups cherry or grape tomatoes sliced, (about one pint)
- 1 six ounce can black olives whole or sliced, your choice, optional
For the dressing:
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup ketchup
- 1/4 cup white vinegar
Instructions
- Chop veggies into bite sizes pieces place in an airtight container.
- Whisk dressing together, pour over veggies, cover and refrigerate minimum overnight,, best for a full day.
- Serve chilled.
Notes
Switch up the veggies if you want, use what's on hand or what's in season. This makes a big bowl! Can be stored in the fridge in an airtight container in the marinade for up to a month.
Nutrition
Serving: 1 | Calories: 121kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 71mg | Potassium: 273mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3450IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 0.3mg