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–+ servings
close up Marinated Vegetable Salad in a white ruffle bowl
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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 Time20 minutes
marinating2 hours
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 86kcal
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

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