I honestly had forgotten how much I love marinated salads. Yes, it’s totally from the 70’s (or even earlier, when was Italian dressing invented?) but now with so many new types of salad dressing, it’s time to revisit this healthy golden oldie!
I was reminded of my love when I sent Mike to Safeway quickly to grab us supper from the deli. We had 40 minutes to get the kids dressed after swimming lessons, eat and drive to their Cubs meeting. This is our Wednesday night for the next two weeks, us on the run. Why do I do this to myself?
He grabbed me a marinated salad and my eyes seriously lit up when I saw it! No one makes marinated salads anymore, they are apparently passe.
Well, I’ve never been that modern of a gal, I guess. I had to recreate it at home.
Now remember I mentioned that there are all sorts of amazing new salad dressings out there? Pick a nice Italian one. Yes, pre-made. Maybe go for a nice organic one or a new flavor.
I used RENÉE’S® Spring Herb Italian Vinaigrette. No sugar, low fat, high taste, no artificial ingredients, it was a winner!
Yes, you can make your own vinaigrette if you want, but I wanted to keep this salad what it is: a healthy timesaver. The most time you are going to spend is chopping up vegetables but the beauty is that this will last in your fridge for several days. So make a big batch!
You will also see that there is no broccoli (I’m allergic) and you can use whatever vegetables you see fit! Bean sprouts were seriously perfect in this salad and I won’t be making it without them ever again. I also used FRESH green beans, just steam them for 3 minutes to soften them up a little.
So, raise your hand if you mother made this when you were younger and it was at every BBQ you went to as a child!
Love you more than chocolate.
one can of mini corn cobs drained
- 1 cup of bean sprouts washed and drained
- 1 cup of cauliflower cut bite size
- 1 cup of green beans slightly steamed and softened
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1/3 cup of your choice of salad dressing Italian based work the best
Extra add ins :
mushrooms never raw
fresh yellow beans
Any vegetable that’s crunchy when raw!
- Combine all ingredients into a lidded container.
- Refrigerate for a few hours, turning the container upside down to coat the vegetables every once in a while.
- This will safely stay in the fridge for up to three days, depending on the freshness of your vegetables.
- Serving Size: 6