Tested till perfect Marinated Vegetable Salad

Marinated Vegetable Salad

This colourful chunky salad tastes best when made a day ahead to allow the flavours to really penetrate the vegetables.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 cups 2cupschopped carrotcarrots
  • 3 cups 3cupscauliflower floretcauliflower florets
  • 2 cups 2cupstrimmed green beangreen beans
  • 1 1zucchinizucchinis, sliced
  • 1 1sweet red peppersweet red peppers, sliced
  • 3 3cloves garlic, minced
  • 1 1shallotshallots, minced
  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspDijon mustard
  • 3/4 tsp 3/4tspdried thyme
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 pinch 1pinchgranulated sugar
  • 1/3 cup 1/3cupextra-virgin olive oil
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In large saucepan of boiling salted water, cover and cook carrots until tender-crisp, about 4 minutes. With slotted spoon, transfer to bowl of ice water; let cool completely. With slotted spoon, transfer to large shallow dish.

Repeat with cauliflower, cooking for about 3 minutes. Repeat with green beans, cooking for about 3 minutes. Repeat with zucchini and red pepper, cooking for about 1 minute.

In bowl, combine garlic, shallot, lemon juice, mustard, thyme, salt, pepper and sugar; whisk in oil in slow steady stream until emulsified. Pour over vegetables; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.) To serve, let stand for about 1 hour or until at room temperature.

Nutritional Information Per serving: about

cal 122 pro 2g total fat 10g sat. fat 1g
carb 9g fibre 3g chol 0mg sodium 445mg

% RDI:

calcium 4 iron 6 vit A 60 vit C 78
folate 16
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