- Food and Cooking
Fresh Vegetable Salad With Sweet Vinaigrette Marinade
Fresh Vegetable Salad with Sweet Vinaigrette Marinade
This tasty marinated vegetable salad will make a good addition to any barbeque, picnic, or potluck get-together meal. Here you go, the perfect recipe to use cherry or grape tomatoes from your garden or deck pots. This salad using fresh ingredients is colorful and festive, making a tasty accompaniment to many main dishes: vegetarian, vegan, and not.
Many years ago I jotted down the original form of this recipe from my mother. It was always so good, but I have tweaked and personalized it to my liking a few times over the years, making it healthier and quicker to prepare. My evolved recipe of today is lower fat, and much less sweet, which we enjoy still.
If you like to prepare a recipe in advance for the next day this salad is convenient. This plan works great to bring your salad to a gathering or work. When I am hosting a family holiday dinner I hate to leave all the food to the last minute to finish. Marinated veggies have been one of my favorite foods to make-ahead.
Are you tired of the usual lettuce salad? Vegetables marinated this way are a fresh change to get your days quota of nutritious raw veggies.
I hope you try this colorful appetizing recipe the next time you want a special salad. There is no time like the present. It makes a zesty addition to packed lunches and tastes good as leftovers for two to four days.
Recipe Credit: The author, aka MariannesWhims
I use a Cuisinart Duet and find it's handy to have the food processor and blender in one appliance. Double-duty and takes little storage room.
Some Tips For Preparation
This vinaigrette marinade is easy to prepare. It is simpler when using a food processor to grate onion. Years ago I grated onion by hand with a grater but I did not have the best result. It can work but it is not as slick, plus the onion made me cry. I have not done it that way for years.
I use my Cuisinart food processor/blender duet and press the food processor button. So easy! It makes grated onion pulp in less that 1 minute. I like to use white sweet onion. We are lucky to get them at the supermarket (imported), or locally grown in summer. They are milder and do not usually make my eyes water. Sweet onion gives this recipe such a flavorful vinaigrette marinade.
The vegetables taste delicious after marinating overnight in your refrigerator. The little sugar it has really perks it up, as does the grated onion. When marinated there is always some vinaigrette in the bottom of the bowl that you can spoon over the veggies to cover them again. Some drains off naturally, however the flavor marinates into the veggies. The lite marinade makes the veggies taste so good.
The rest of the salad is quick and easy to make with the vegetables needing little prep if you buy some pre-cut in a package. It saves on preparation. Other times I have cut the florets from a head of broccoli and cauliflower by hand.
Your salads will look very appetizing in this beautifully designed tempered glass bowl.
Preparation and Total Time
Prep Time: 30 minutes
Total Time: Overnight to marinate
Ingredients for Fresh Vegetable Salad With Sweet Vinaigrette Marinade
- 2 pkg., 16 ounce each fresh broccoli and cauliflower florets, trim end of stems, floretts
- 1/2 red or green bell pepper, chopped or cut into strips
- 1-2 stalks stalks celery, sliced
- Vinaigrette marinade:
- 1/3 cup sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 cup vinegar, (used apple cider vinegar)
- 1/4 cup canola oil, (organic, if available)
- 1/4 - 1/2 white sweet onion,, finely grated
- Serving: Toppings To Mix In Before Servng The First Time.
- cherry or grape tomatoes
- Part of a purple onion sliced into small rings, halved, (optional)
- Break or cut broccoli and cauliflower into bite-size florets.
- Combine broccoli, cauliflower, celery, and red or green bell pepper in a large bowl. Toss lightly.
- Reserve cherry or grape tomatoes, and purple onion to serving time.
- Combine sugar, dry mustard, salt, vinegar, and canola oil. Stir in finely grated onion. Mix well and pour over vegetables. Stir with large spoon and lightly toss to cover vegetables with marinade.
- Cover and refrigerate. Best chilled overnight to meld the marinade and vegetables.
- (If needing to serve in 4-6 hours, toss the salad a couple times.)
- Toss salad again before serving.
- Garnish at serving time by mixing in cherry or grape tomatoes and optional purple onion.
Do You Like My Marinated Vegetable Salad?
I use a slotted spoon in this marinated salad. 18/10 stainless steel is good quality. This Fortessa spoon has a pretty bamboo design.