Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 14 servings
Ingredients: 3 cups fresh broccoli florets; 2 cups fresh cauliflowerets; 1-1/2 cups fresh baby carrots; 2 celery ribs, cut into 1/2-inch pieces; 1 medium zucchini, sliced; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered; 1 can (6 ounces) pitted ripe olives, drained; 1 jar (4-1/2 ounces) whole mushrooms, drained; DRESSING:; 3/4 cup vegetable oil; 1/3 cup cider vinegar; 1 teaspoon garlic salt; 3/4 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon lemon-pepper seasoning

TEST KITCHEN APPROVED

Total Time:Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Rita Wagers, Emporia, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. —Rita Wagers, Emporia, Kansas

TEST KITCHEN APPROVED

Marinated Vegetable Salad

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Yield:14 servings

Prep:15 min

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Ingredients

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
dressing:

3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

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Directions

1
In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.