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Marinated Veggie Salad | Can't Stay Out of the Kitchen | this fantastic #MarinatedSalad #recipe includes lots of fresh, crispy, crunchy veggies and a delicious homemade #SaladDressing (marinade) that uses NO oil. It's #vegan, #GlutenFree & a delightful #salad option for any company meal including #holidays. #tomatoes #chickpeas #carrots #cucumber #broccoli #SugarSnapPeas #BellPeppers #MarinatedVeggieSalad

Marinated Veggie Salad

Teresa Ambra
Marinated Veggie Salad is chocked full of fresh veggies like tomatoes, carrots, cucumbers, bell peppers, broccoli, chickpeas and sugar snap peas. It's a festive and beautiful salad that's also terrific to make for company dinners or the holidays. The marinade is made with no oil. This delicious salad is vegan and gluten free.
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Prep Time 25 minutes
Total Time 25 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 16
Calories 67 kcal

Equipment

  • 1 large salad bowl
  • salad tongs
  • 1 small mixing bowl
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler

Ingredients
  

SALAD:

  • 1 cucumber peeled and sliced
  • 1 small red onion peeled, sliced and separated into rings (I use about 1/3 of the onion sliced very thinly)
  • 1 green bell pepper seeded and cut in strips
  • 1 yellow bell pepper seeded and cut in strips
  • 1 orange bell pepper seeded and cut in strips
  • 1 red bell pepper seeded and cut in strips
  • 10 oz. container grape tomatoes halved
  • 1 rib celery sliced on the diagonal
  • 1 cup sugar snap peas
  • 1 cup broccoli florets
  • 1 cup carrot chips
  • 1/2 cup chickpeas rinsed and drained (or more, if desired)

MARINADE:

  • 2/3 cup vinegar any kind will work but I prefer white vinegar or apple cider vinegar
  • 2/3 cup granulated sugar
  • 1 tsp. original Mrs. Dash seasoning
  • 1/2 tsp. Nature's Seasoning
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 1/2 cups water

Instructions
 

SALAD:

  • Layer salad ingredients in bowl.
  • Toss with marinade.
  • Refrigerate a few hours before serving.

MARINADE:

  • Stir together marinade ingredients and set aside.

Notes

NOTE: Mom always liked to make this salad because she could do it ahead of time and not have to worry about making salad while preparing the rest of the meal.
 
NOTE: You can add lettuce, but only right before serving.
 
NOTE: Mom's recipe only included the first five ingredients. This is enough marinade for that. If you are using all the extra veggies I've added, or throwing in some others your family likes, you will need to DOUBLE the marinade which is what I did for these pictures.
 
NOTE: I used 5 very thinly sliced red onion slices, separated into rings.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 67kcalCarbohydrates: 15gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 133mgPotassium: 220mgFiber: 2gSugar: 11gVitamin A: 2126IUVitamin C: 52mgCalcium: 27mgIron: 1mg
Keyword broccoli, carrots, cucumbers, gluten free, salad, salad dressing, side dish, tomatoes, vegan, vegetable
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