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Simple Marinated Vegetable Salad

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 Marinated Vegetable Salad
Marinated Vegetable Salad

I honestly had forgotten how much I love Marinated Vegetable Salad. 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.

 Marinated Vegetable Salad

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.

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.

Karlynn

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An updated version of the classic marinated vegetable salad that can be adjusted to suite your tastes.#salad #vegetables

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Simple Marinated Vegetable Salad

An updated version of the classic marinated vegetable salad that can be adjusted to suite your tastes.
Prep Time
20 minutes
Total Time
20 minutes
Course
Salad
Cuisine
American
Servings
4
Calories
86
Author
Karlynn Johnston

Ingredients

  • 1 12 oz can 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 : broccoli fresh yellow beans any vegetable that's crunchy when raw!

Instructions

  1. Combine all ingredients into a lidded container.
  2. Refrigerate for a few hours, turning the container upside down to coat the vegetables every once in a while.
  3. Enjoy!
  4. This will safely stay in the fridge for up to three days, depending on the freshness of your vegetables.

Nutrition Information

Calories: 86kcal, Carbohydrates: 10g, Protein: 2g, Fat: 4g, Sodium: 247mg, Potassium: 356mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5650IU, Vitamin C: 21.5mg, Calcium: 42mg, Iron: 0.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Vegetable side dish Vintage recipe

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lorianne Ward says

    My mom used to make it all the time! LOL….I’m going to have to request it from her the next time I host supper.

  2. Jody says

    Looks great! I do have to wonder why you’ve said mushroom should never be raw?

  3. Suzannah Hamling says

    Yum – just in time for our New Zealand summer!

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