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Marinated Vegetable Salad

A close-up of a vibrant Marinated Vegetable Salad with chopped cucumber, bell peppers, red onion, and broccoli.
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A no-cook, make-ahead marinated vegetable salad with a zesty vinaigrette, perfect for potlucks and picnics.

Ingredients

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  • 1 cup chopped bell peppers (any color)
  • 1 cup chopped cucumber
  • 1 cup chopped cherry tomatoes
  • 1 cup chopped red onion
  • 1 cup chopped broccoli florets
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine bell peppers, cucumber, cherry tomatoes, red onion, broccoli, celery, and parsley in a large bowl.
  2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper.
  3. Pour the vinaigrette over the vegetables and toss to coat.
  4. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours, to allow flavors to meld.
  5. Stir well before serving.

Notes

  • For best results, let the salad marinate for at least 2 hours.
  • You can substitute other crunchy vegetables like cauliflower or snap peas.
  • This salad is great for meal planning and keeps well in the refrigerator for several days.

Nutrition

Find it online: https://gourmetgaze.com/marinated-vegetable-salad-make-ahead-star/