Marinated Vegetable Salad

5 from 19 votes

This Vegetable Salad with Homemade Italian Dressing makes eating healthy a breeze. With a salad this delicious, you will be craving this crunchy tangy salad. With homemade Italian dressing, you are in complete control of what ingredients are in the recipe and you know that your salad is as healthy as possible.

Prep Time15

Chill Time2

Course: Salad

Cuisine: American

Keyword: detox salad, homemade italian dressing

Servings:

Calories: 275kcal

Author: Jill

Ingredients

Dressing:

2/3 cup extra-virgin olive oil
¼ cup white wine vinegar
2 tablespoons water
2 teaspoons honey
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
1 teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
Pinch of red pepper flakes

Salad:

2 cups broccoli roughly chopped
2 cups cauliflower roughly chopped
1 cup celery chopped
1 cup cherry tomatoes halved
1 cup sliced zucchini
¼ cup sliced green onion
½ cup pitted olives sliced
¼ cup carrot diced
6 slices bacon cooked and crumbled
freshly grated Parmesan cheese for serving

Instructions

Dressing:

Measure all ingredients into a jar with a tight-fitting lid.
Shake vigorously until well-blended and emulsified.

Salad:

In a large bowl combine Broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.
Pour the dressing over top and toss so that all the vegetables are coated.
Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
Toss with bacon just before serving.
Serve with grated parmesan cheese.

Notes

* Red wine vinegar can be substituted for the white wine vinegar
*The salad can be made the day before and left to marinate in the fridge overnight.
* Add seeds or chopped nuts for additional crunch.

Nutrition