2013 – Gluten Free Living
This is a salad I think you’re going to love! Marinated Veggie Salad was one of my Mom’s favorite recipes throughout the years. She used to make this all the time for us when we came home to visit and bring her grandkids to see her. The lovely thing about the marinade is that there is NO oil!
That’s right. It uses vinegar, sugar, water and whatever salad type spices you like to use, but no oil. Mom typically used tomatoes, celery, onions, green peppers, and cucumbers in her salads. I prefer to expand mine out to other hard crunchy veggies like carrots, sugar snap peas, broccoli, zucchini, and red, orange or yellow bell peppers for color.
This delightful salad is gluten free, vegan, and full of hearty and nutritious veggies. If you want to make it healthier then try using honey instead of the sugar. I was making this for a friend the other day who has had gall bladder surgery so she has difficulty digesting oils. This salad dressing without oil is perfect for her.
This is a recipe you can tinker around with too. Mom used to buy a spice at Winn-Dixie that was called “salad seasonings.” I’ve never been able to find it wherever I’ve lived so I’ve used Mrs. Dash or other seasonings for the salad seasonings in the recipe.
If you’re looking for a tasty way to get your kids to eat their veggies, then this salad may do it. I’ve used both apple cider vinegar and white vinegar in this recipe and both work equally well. The nice thing about this recipe is you can make it up in the morning and refrigerate it and not have to worry about it again until you’re ready to serve it for dinner.
It’s a great salad to serve up for lunch with some homemade bread, too. You can also use up your garden produce or extra large amounts of produce from your Community Supported Agriculture supplier by making a batch of Marinated Veggie Salad.
Marinated Veggie Salad is a delicious way to get your kids to eat all their veggies!
Here’s a close up so you can see the texture of these fresh, crisp veggies. This festive salad is so colorful and pleasing to look at. It’s a great salad to make for company too. You can prepare it first thing in the morning and not have to fiddle with it again until you need to serve it.
Marinated Veggie Salad is gluten free, vegan, and has NO oil! You can add whatever kind of seasonings to the marinade your family likes. This includes any kind of salad seasonings, Mrs. Dash, or a variety of herbs will work.
Here’s what I did.
I was trying to use up a really large container of grape tomatoes, so I sliced them in half. Otherwise I would use Roma tomatoes because they aren’t as juicy as regular tomatoes. Add a peeled, sliced cucumber. Add some diced red onion. I usually only put in about 1/4-1/3 cup because most people won’t eat it and I was making this for another family.
Add carrot chips, red bell pepper strips, yellow bell pepper strips and green bell pepper strips. I used half of a yellow pepper, and half of a green bell pepper that I was trying to use up. I also like the contrast in colors.
Add sugar snap peas and broccoli florets. You can also add quartered and sliced zucchini, yellow squash, radishes or other crunchy-type veggies–especially if you have a lot of garden produce you are trying to get rid of.
To make the marinade: Place apple cider vinegar in a large measuring cup. I DOUBLED the marinade recipe for this much salad. Add sugar, pepper, salt and Mrs. Dash or some other kind of salad seasonings to your taste. I used a heaping teaspoon but you can add more. Now add water. Stir to combine. You can see all the ingredients whirling around in this picture!
Pour marinade over salad ingredients. Stir to combine. Refrigerate for a few hours until cold. This will serve 8-10.
Marinated Veggie Salad has so many different textures: crunch from the carrots and sugar snap peas, a softer chew from the tomatoes and cucumbers, and different crunches from the bell peppers and broccoli. It’s really a delightful salad to eat.
To serve: Spoon salad fixings into bowls making sure you get a little of the marinade in each serving!
If you grow your own garden vegetables you will enjoy making and eating this salad. Each serving is filled with healthy antioxidants from the veggies used. You can use any kind of tomato you have on hand. Even hot banana peppers–from your garden or otherwise–would provide some additional zest.
Here’s the recipe.
MARINATED VEGGIE SALAD
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
- 1 cucumber, peeled and sliced
- 1 small onion, peeled, sliced and separated into rings (I use red onion)
- 1 green pepper, seeded and cut in strips
- 3-4 roma tomatoes, sliced
- 1 rib celery, sliced
- ¾ cup sugar snap peas
- ¾ cup broccoli florets
- 1 red, orange, or yellow pepper, seeded and cut in strips
- 1 cup carrot chips[br]
- 2/3 cup vinegar
- 2/3 cup sugar
- Salt & pepper to taste
- Other salad spices and seasonings like Nature’s seasonings, Mrs. Dash or your preference
- 1 ½ cups water
- Stir together marinade ingredients and set aside.[br]
- Layer salad ingredients in bowl.
- Toss with marinade.
- Refrigerate a few hours before serving.
This is one of those salads you can make up and serve all summer long to take advantage of the seasonal fresh produce available. Taste of spoonful of this delicious salad! Doesn’t Marinated Veggie Salad look spectacular? It sure is a tasty salad.
We love my Mom’s Marinated Veggie Salad recipe and think you will too.
All the fresh vegetables taste so wonderful and the marinade is light without being overpowering. The nice thing about Marinated Veggie Salad is you can add or subtract the veggies your family likes.
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