Tasty, Easy, & Good Keeper -
Marinated Vegetable Salad Recipe

This Marinated Vegetable Salad recipe is an easy to prepare salad and is great for summer picnics and barbecues OR for any holiday gathering.

This mixed vegetable salad recipe makes a perfect side dish for almost any meal. The marinated vegetable ingredients pair well with any type of meat.

It is also a great addition to a holiday buffet table, as well as potlucks throughout the year.

Since the vegetable ingredients are marinated, this simple recipe can be made well in advance and refrigerated until needed. This vegetable recipe will keep up to 1 week in the refrigerator and just keeps getting better every day.

Marinated Vegetable Salad Recipe

MARINATED VEGETABLE INGREDIENTS:

2 cups (500 ml) fresh broccoli florets
2 cups (500 ml) fresh cauliflower florets
2 cups (500 ml) fresh baby carrots
OR 2 pkg. pre-mixed vegetables
1/2 cup (120 ml) toasted slivered almonds (optional)
1/2 cup (120 ml) cooked bacon - crumbled
1/4 cup (60 ml) red or white onion - sliced

Optional

1/2 cup (120 ml) fresh mushrooms - sliced
1/2 cup (120 ml) sweet pepper - diced

MARINATED DRESSING INGREDIENTS:

2 cup (500 ml) mayonnaise
4 tbsp (60 ml) apple cider vinegar
1/2 cup (120 ml) honey

Quick Dressing:

2 cups bottled Italian Dressing

METHOD:

1. In a large pot of boiling water add the vegetables and cook them for about 1-2 minutes, depending on how firm you want them.

2. Drain the vegetables and rinse them immediately with ice cold water. This stops the cooking process and sets the colour.

3. Allow them cool and completely drain. Note: the vegetables can be blanched the day before & kept in the refrigerator.

4. In a large serving bowl, combine the vegetable florets, carrots, bacon, sliced onion, and any other optional ingredients. Use a well sealed bowl - if preparing this salad ahead.

5. In a small bowl, whisk together the mayonnaise, and honey. When well combined whisk in the cider vinegar.

6. Pour the dressing over the vegetables and toss until all vegetables are well coated.

7. Cover and refrigerate your marinated vegetable recipe until serving.

Marinated Vegetable Yield: Serves 4 to 6.

RECIPE NOTES:

This marinated vegetable recipe works equally well with just cauliflower OR broccoli.

This marinated salad keeps well for about a week and keeps getting more flavourful each day.

The "blanching" of the vegetables removes some of the crispness and enhances their colours so that they become easier to chew and is very eye-appealing. I find that blanched vegetables blend better with the other ingredients since they are then able to absorb more of the flavour of the dressing.

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