Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 carrots, peeled and cut into bite-size pieces; 710 milliliters cauliflower florets; 237 milliliters bottled cherry peppers, halved; 473 milliliters cherry tomatoes; 1 Tbsp Dijon mustard; 1 Tbsp minced garlic; 1 teaspoons ground black pepper; 1 Tbsp Italian seasoning; 118 milliliters olive oil; 1 small onion, thinly sliced; 1 teaspoons salt; 1 teaspoons sugar; 59 milliliters white wine vinegar; 3 mediums zucchini, cut into bite-size pieces

You can never have too many side dish recipes, so give Marinated Vegetable Salad a try. This gluten free and vegan recipe serves 8. One serving contains 181 calories, 3g of protein, and 14g of fat. Head to the store and pick up zucchini, wine vinegar, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.

Ingredients you will need

Italian Seasoning

Cherry Tomato

Dijon Mustard

Cauliflower

Olive Oil

Zucchini

Carrot

Vinegar

Cherries

Garlic

Pepper

Onion

Sugar

Salt

Equipment you will use

Whisk

Bowl

Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.

Ingredients you will need

Vegetable