Overnight Vegetable Salad
This easy salad is packed with veggies, which soak up all the flavors of the Italian dressing marinade. It's great for picnics, potlucks, and meal prep!
Ingredients
For the salad:
- 1 small head broccoli, cut into bite-size florets
- ½ small head cauliflower, cut into bite-size florets
- 8 oz cherry tomatoes
- 1 small red onion, cut into thin rings
- 8 oz fresh mushrooms, sliced
- 12 baby carrots, diced (or substitute 2 large carrots)
- 1 (8 oz) can water chestnuts, sliced
- 1 (4 oz) can pitted black olives, sliced
For the vinaigrette:
- ¾ cup vegetable oil
- ⅓ cup red wine vinegar
- 3 garlic cloves, finely minced
- 1½ tablespoons granulated sugar
- 2 teaspoons Italian seasoning (or use a mixture of dried basil, oregano, thyme, rosemary, and red pepper flakes)
- 2 teaspoons worcestershire sauce
- 1 teaspoon salt
Instructions
- Place broccoli, cauliflower, cherry tomatoes, red onion rings, mushrooms, carrots, water chestnuts, and black olives in a large bowl.
- In a mason jar (or another jar with a tight-fitting lid), combine the Mazola® Corn Oil, red wine vinegar, minced garlic, sugar, Italian seasoning, worcestershire sauce, and salt. Place the lid on the jar, seal, and shake to combine.
- Pour the vinaigrette over the vegetables and toss to combine. Refrigerate overnight to allow the flavors to blend, then serve. The salad can be refrigerated for up to 4 days.
Video
Notes
To save time, you can purchase water chestnuts and black olives already sliced, in cans. You can also often purchase chopped broccoli and cauliflower from your local grocery store. You may need to chop it more to create bite-size pieces.
If you'd like to add toppings, crumbled bacon, hard boiled eggs, or toasted pecans would be delicious! Add them right before serving.
Nutrition
Calories: 195kcalCarbohydrates: 12gProtein: 3gFat: 16gSaturated Fat: 1gSodium: 388mgPotassium: 412mgFiber: 3gSugar: 5gVitamin A: 1830IUVitamin C: 63mgCalcium: 49mgIron: 1mg
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