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I honestly had forgotten how much I love Marinated Vegetable Salad. Yes, it’s totally from the 70s (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, with 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.
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 your 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
Simple Marinated Vegetable Salad
- Prep Time
- 20 minutes
- Total Time
- 20 minutes
- Course
- Salad
- Cuisine
- American
- Servings
- 4
- Calories
- 86
- Author
- Karlynn Johnston
Ingredients
- one 12 ounces 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
- 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.
- Enjoy!
- This will safely stay in the fridge for up to three days, depending on the freshness of your vegetables.
Nutrition Information
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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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.
The Kitchen Magpie says
Its such an awesome classic salad!
Jody says
Looks great! I do have to wonder why you’ve said mushroom should never be raw?
thekitchenmagpie says
@Jody I’ve read some articles about an increased risk of stomach cancer from something in raw mushrooms.
https://www.prevention.com/health/health-experts/ask-dr-weil-it-true-you-should-never-eat-mushrooms-raw
Suzannah Hamling says
Yum – just in time for our New Zealand summer!