Marinated Vegetable Salad Marinated Vegetable Salad

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007



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 facts Per serving: about

  • Sodium 445 mg
  • Protein 2 g
  • Calories 122.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 6.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 60.0
  • Vitamin C 78.0
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Marinated Vegetable Salad