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

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

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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

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.

Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Nutrition Facts

1 cup: 146 calories, 13g fat (2g saturated fat), 0 cholesterol, 433mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein.

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