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marinated vegetable salad in bowl
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Marinated Vegetable Salad

Marinated Vegetable Salad is a delicious and crunchy mixture of zucchini, yellow squash, carrots, bell pepper, and broccoli dressed with a slightly sweet and tangy dressing.
Prep Time15 mins
Marinate45 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: American
Keyword: Easy, Vegetable
Servings: 6
Calories: 208kcal
Author: Janna/Fit As A Fiddle Life

Equipment

Ingredients

  • 1 cup broccoli florets
  • 1/2 cup carrot 1 medium, finely chopped
  • 1/3 cup green onion 4-5 chopped
  • 1/2 cup green pepper finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1 cup yellow squash 1 medium, chopped into 1/2-1 inch cubes
  • 1 cup zucchini 1 mediucm, chopped into 1/2-1 inch cubes
  • 1 cup water

Dressing

  • 3 tbsp brown sugar
  • 1 tsp lemon juice
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 tsp salt

Instructions

  • Heat 1 cup water in a medium pan.
  • Peel and chop a carrot. Add carrot to pan and boil for 3-5 minutes. Remove from pan and rinse with cold water. Set aside.
  • Wash and chop zucchini and squash into cubes. No need to peel.
  • Chop bell pepper into fine cubes.
  • Lightly chop broccoli florets keeping most of floret intact.
  • Add vegetables to a covered dish and mix to combine.

Dressing

  • Whisk vinegar, lemon juice, salt, and brown sugar until sugar is dissolved.
  • Whisk olive oil into vinegar mixture until the mixture is completely combined and no longer separates. Pour over vegetables and lightly toss to mix.
  • Cover and place in refridgerator to marinate.

Notes

Serving Size = 3/4 cup

Nutrition

Calories: 208kcal | Carbohydrates: 11g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 118mg | Potassium: 262mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2446IU | Vitamin C: 48mg | Calcium: 30mg | Iron: 1mg