Marinated Vegetable Salad Print

by Andrea Holwegner | Mar 5, 2013

This easy make-ahead colorful, nutritious salad makes a quick addition to a lunch, on-the-go healthy snack or weekday supper meal.

Makes 8 servings

What you need:

8 cups of your favorite veggies such as…
Broccoli
Cauliflower
Carrots
Kohlrabi
Red, Yellow, Green, or Orange Peppers
Purple or Green Cabbage
Onion
Snap or Snow Peas and more!

Dressing:
4 tbsp. Canola Oil
6 tbsp. Vinegar
1/4 tsp. Dry mustard powder
2 Clove garlic minced
2 tsp. Sugar
Pepper & salt to taste
Your favorite oil and vinegar salad dressing or try this recipe for a basic vinaigrette

How you prepare:

Chop your veggies into bite sized pieces and place in a shallow dish or baking pan. In a separate bowl or jar mix up the ingredients in the vinaigrette and toss over top the veggies. Leave to marinate in the fridge up to a few days.

Per serving:

Calories 163
Carbohydrates 22 g
Protein 6 g
Fat 8 g
Dietary Fiber 6 g

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Amy Floyd, Nutrition Counseling Client

“Thanks Andrea for an amazing presentation, I have heard all positive remarks from attendees and the evaluations show the same sentiment. It is really gratifying when a speaker does their “homework” and weaves in our profession’s day to day challenges within their content, you did an awesome job of this! You truly took the “die” out of Dietician! Your information on healthy eating and simplifying how we can work towards this as we are all so busy really hit the mark. Andrea connects very well with her audience; she is energetic, funny, and very approachable.”

Carole Ann LaGrange, Transfusion Medicine Safety Officer

Event Planner for Laboratory Diagnostic Imaging Annual Event

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Gillian Gray, Pursuit of Healthiness Online Course Participant

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Stephanie Wood, HR and Safety Manager

Fisher Construction Group, Burlington, WA

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ARC Resources Ltd.

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Lorri Lawrence, Pursuit of Healthiness online course participant

Marinated Vegetable Salad Print

What you need:

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