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March 5, 2013

Marinated Vegetable Salad

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This “make ahead” colourful, nutritious salad makes a quick addition to a lunch or supper meal.

Makes 8 servings

What you need:

HSN Marinated Vegetable Salad8 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

Click here to download a printer-friendly PDF

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Filed Under: Feature Recipe, Featured Post, Healthy Recipes & Menus, Lunch, Salads & Veggies, Snacks & Appetizers, Supper Tagged With: marinate recipes, marinated vegetable salad, Salad, salad recipes, Vegetables

About Andrea Holwegner

President, Registered Dietitian, Counselling Practice Director & Professional Speaker

Andrea the "Chocoholic Nutritionist" is founder and president of Health Stand Nutrition Consulting Inc. since 2000. She is a professional speaker, media expert for the Dietitians of Canada and consultant to the food and restaurant industry for companies...Read more

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