Marinated Vegetable Salad - Gluten Free
Refreshing marinated vegetable salad recipe. Gluten Free, Dairy Free, Nut free.
Equipment
- 1 mixing bowl
- 1 medium sized pot
Ingredients
Vegetables
- 1/2 head cauliflower, chopped
- 2 cups broccoli, chopped
- 1/2 cup celery, sliced
- 7 oz jar pimento stuffed olives, chopped
- 2 cups carrots, sliced
- 1 3.8 oz can black olives, sliced
- 8 oz package sliced mushrooms
- 1/2 cup red onion, chopped
- 14 oz can artichoke hearts, quartered
Dressing
- 3/4 cup white vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp granulated sugar
- 1 tbsp onion powder
- 1/2 tsp garlic powder
- 1/2 tbsp pepper
- 2 1/2 tbsp Italian seasoning
- 1 tbsp Accent Flavor Enhancer
- 1 tbsp seasoned salt
Instructions
- Chop all vegetables into bite size pieces and pour into a large mixing bowl.
- Mix 3/4 cup white vinegar, 1/2 cup extra virgin olive oil, 1 tbsp granulated sugar, 1 tbsp onion powder, 1/2 tsp garlic powder, 1/2 tbsp pepper, 2 1/2 tbsp Italian seasoning, 1 tbsp Accent Flavor Enhancer, 1 tbsp seasoned salt in a medium sized pot and bring to a boil.
- Pour over vegetables and refrigerate for at least 4-5 hours. This is best served after marinating overnight. Stir 2-3 times while marinating.
Video
Notes
Approximate macros for about 1 cup serving: 190 calories, 16g fat, 9g carbs, 3g fiber, 2g protein
Variations: You can add any vegetables that you like, remove vegetables that you don't like. If you add more vegetables, double the dressing recipe.