• Jackie Lede

Marinated Veggie Salad

Updated: Apr 15

This easy weekday salad is great to prepare ahead for later in the week, since it marinates in a delicious Italian dressing for two or three days for maximum flavour!


1 cup chopped carrot

1 cup chopped celery

1 cup baby corn

1 cup chopped cauliflower

1 cup chopped snap peas

For the dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 teaspoon salt

1/4 teaspoon honey

1/4 teaspoon black pepper

1/2 teaspoon Italian herb blend (I used a mix of dried basil, oregano, and parsley)

1/2 teaspoon Dijon mustard

1 small clove of garlic, minced


1. Chop all the veggies into bite size pieces

2. Put all the dressing ingredients in a jar, close tightly and give it a good shake!

3. Add the veggies and dressing together, mix and let it marinate for two or three days for optimal flavour. This will last in your fridge after that for about a week, or until you think it still looks fresh.

NOTES: You can mix and match any 6 cups of your favourite firm veggies for this salad. Some other ideas that work wonderfully are broccoli, cherry tomatoes, radishes, green beans, or peppers.

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