Crunchy Marinated Vegetable Salad
Gluten Free Living – 2022
I’m a salad lover though I didn’t grow up eating a lot of salad. I grew up in the stone age when fresh vegetables could only be obtained by family gardens or a few months in the summer. The rest of the year you ate canned vegetables because even frozen weren’t to be had back in those days. Crunchy Marinated Vegetable Salad is one of those delicious salads I can’t get enough of–but especially in the cold, winter months.
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Thankfully, the food supply has changed a lot over the last five decades and now you can purchase most fruits and vegetables throughout the year. My mom used to make a salad like this a lot for us when we would visit when our kids were little. I’ve added a lot more veggies than she used to use. I like the crunchiness, assorted flavors and healthiness of this amazing salad.
Crunchy Marinated Vegetable Salad is a terrific salad to make up for company. While I used Hendrickson’s Sweet Vinegar and Olive Oil dressing (I get it at Brookshire’s here in Texas), any good Italian dressing will do. This dressing is sweeter than most Italian dressings so it’s different in that respect, but if you prefer a salad that’s not sweet, use any oil and vinegar based dressing. This is also a fantastic way to get your kids to eat their veggies. 🙂 No, I didn’t go there!
Crunchy Marinated Vegetable Salad is delightful for lunches or company dinners.
This salad has a great assortment of fresh vegetables.
This healthy and delicious salad is low calorie for when you’ve over-indulged! 🙂
Here’s what I did.
I used these ingredients.
I used this salad dressing. But any oil and vinegar dressing will work well.
Chop broccoli and cauliflower into florets. Place in a large salad bowl.
Add cucumber, zucchini, yellow squash, celery and carrots.
Add snow peas, red and orange bell pepper and grape tomatoes.
Add salad dressing.
Stir vegetables and salad dressing together. Refrigerate until ready to serve.
If you enjoy fresh vegetables, this is a terrific way to serve them.
Crunchy Marinated Vegetable Salad is wonderful to serve with steaks, fish, pork chops or grilled chicken.
This crunchy salad is vegan and gluten free.
Here’s the recipe.
CRUNCHY MARINATED VEGETABLE SALAD
(My own concoction)
Crunchy Marinated Vegetable Salad
Equipment
- 1 large salad bowl
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 1 cup fresh broccoli cut into florets
- 1 cup fresh cauliflower cut into florets
- 1 large cucumber quartered and sliced
- 1 medium red bell pepper cut in strips
- 1 medium orange bell pepper cut in strips
- 2 large carrots peeled and sliced thinly
- 1 large zucchini sliced and quartered
- 1 large yellow squash sliced and quartered
- 1 cup celery diced
- 4 oz. pkg. snow peas (most are packed at eight ounces so about ½ package)
- 1 cup grape tomatoes
- 24 oz. bottle Hendrickson's Sweet Vinegar and Olive Oil dressing (I used one and a half 16-ounce bottles or 24-ounces total)
Instructions
- Chop all the vegetables and layer in a large serving bowl.
- Combine ingredients with salad dressing and refrigerate a few hours before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Crunchy Marinated Vegetable Salad is also great to take to potluck dinners.
If you enjoy salads for lunch, this one is perfect with homemade rolls or fresh homemade bread. I served it with Roasted Italian Tomatoes with Spaghetti Squash.
Crunchy Marinated Vegetable Salad has lots of antioxidants and other healthy ingredients to keep your body in tip top shape!
You may also enjoy these delicious recipes!
Crunchy Marinated Vegetable Salad
Equipment
- 1 large salad bowl
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 1 cup fresh broccoli cut into florets
- 1 cup fresh cauliflower cut into florets
- 1 large cucumber quartered and sliced
- 1 medium red bell pepper cut in strips
- 1 medium orange bell pepper cut in strips
- 2 large carrots peeled and sliced thinly
- 1 large zucchini sliced and quartered
- 1 large yellow squash sliced and quartered
- 1 cup celery diced
- 4 oz. pkg. snow peas (most are packed at eight ounces so about ½ package)
- 1 cup grape tomatoes
- 24 oz. bottle Hendrickson’s Sweet Vinegar and Olive Oil dressing (I used one and a half 16-ounce bottles or 24-ounces total)
Instructions
- Chop all the vegetables and layer in a large serving bowl.
- Combine ingredients with salad dressing and refrigerate a few hours before serving.
2 Comments
drift hunters
January 24, 2022 at 10:14 pm
Wonderful. Thank you for sharing this recipe!
Teresa
January 25, 2022 at 11:09 am
Thanks.