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Overhead view of the Marinated Vegetable Salad on a large plate, with a blue napkin, and wooden salad tongs.
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5 from 1 vote

Lettuce-Free Marinated Vegetable Salad

This marinated vegetable salad is made with chopped red bell pepper, cherry tomatoes, zucchini, broccoli, cauliflower, and carrots, all tossed in a sweet and tangy dressing. It's a little different from your typical salad because it's completely lettuce-free! Just fresh, crunchy vegetables that hold up beautifully in the marinade.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 10
Author: Katie Youngs

Ingredients

For the salad

  • 1 cup chopped carrots
  • 1 cup chopped red bell pepper
  • 2 cups halved cherry tomatoes
  • 2 cups chopped zucchini
  • 2 cups chopped broccoli
  • 2 cups chopped cauliflower

For the marinade

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons diced fresh parsley
  • 2 tablespoons diced fresh basil
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Make sure all of your vegetables are chopped into bite size pieces.  Add all of the chopped vegetables to a large mixing bowl. 
  • Add all of the marinade ingredients to a small mixing bowl.  Use a whisk to mix the marinade ingredients together. 
  • Pour the marinade over the raw chopped vegetables.   Mix the marinade and vegetables together so that all of the vegetables are thoroughly coated in the marinade. 
  • Cover and refrigerate the marinated vegetable salad for 1 hour to let the flavors combine.  After 1 hour, remove the salad from the fridge and transfer it to a serving bowl using a slotted spoon so that excess marinade drains out.  Discard leftover marinade.  Serve and enjoy!   

Notes

  • The vegetables will absorb some of the dressing while they marinate, but there will still be quite a bit leftover in the bottom of the bowl. I like to drain some of the excess before serving so the salad isn't overly wet.
  • Cut the vegetables into similar-sized pieces. This isn't just for looks! Bite-sized, evenly cut veggies are easier to eat.
  • Give the veggies time to marinate. You can serve the salad right away, but I recommend letting it sit so the veggies have time to absorb flavor and soften slightly.
  • If you're preparing this salad several hours in advance, chop the vegetables and make the dressing ahead of time, but keep them separate. Combine the vegetables and dressing about one hour before serving for the best freshness and texture.
  • The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

Calories: 141kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 161mg | Potassium: 332mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3000IU | Vitamin C: 58mg | Calcium: 29mg | Iron: 1mg

Find it online at sugarandsnappeas.com!