I fell hard for this simple Marinated Vegetable Salad when treated to a Southern-style luncheon at a plantation along the Ohio River.
So refreshing and tasty, I was compelled to confirm what exactly was in the dressing so I could make this vegetable salad recipe at home!
Marinated Vegetable Salad
I’m definitely not one of those cooks who’s able to taste a dish and figure out the exact ingredients and proportions. Thank goodness I was traveling with a girlfriend who happens to be a caterer. When we were chatting after lunch, I asked her about the dressing for this lovely salad. She referred to it as a “wet” dressing, a term that was new to me.
I was intrigued. Have you ever had a marinated cucumber salad? It’s that kind of dressing. Sugar, vinegar and…..water! Salt and pepper rounded it out. The event caterer was a doll and answered all our questions—rattling off recipes for one of her cookies and letting us know where she obtained the inspiration for her banana cake. When I asked if there was anything besides those 3 ingredients in the dressing, she confirmed that this simple trio was the marinade.
As I was working on this post, I saw another blogger’s version of a very similar salad, though the dressing proportions weren’t exactly the same. She called it a detox salad, and I can see why. I just pulled up the nutritional content and a serving is only 65 or so calories and it’s packed with vitamins and fiber.
This vegetable salad recipe is a terrific healthier dish to have around on Thanksgiving weekend. When everyone is moaning and groaning about overeating, this marinated vegetable salad could be the antidote!
Tips for Making a Marinated Vegetable Salad
- I like to make sure all vegetables are in nice bite-sized pieces.
- Making the onion slices quite thin, then chopping them a little more, ensures no one gets a large chunk of onion. Though they do mellow out, losing their sharpness after sitting in the marinade.
- Some dressings for similar salads include oil, but I don’t think that it’s needed at all.
- Other recipes use double the pepper, but I feel that overwhelms the vegetables.
- I like the ratio of 2 parts water to 1 part vinegar, but if you prefer a more pickled taste you can up the ratio to 1 to 1.
- Also, more sugar can be added, but I prefer just a touch of sweetness, especially if you’re using it as a detox salad. You could try using honey instead of sugar, but I haven’t tested that alternative.
More Terrific Salad Recipes
Plus, check my recipe index for More Salad Recipes.
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pint cherry tomatoes (buy super sweet if available), cut in halves
- 3 bell peppers, ribs and seeds removed and diced into 1/2-inch pieces
- 3-4 stalks celery, sliced 1/4-inch thick
- 1/4-1/2 cup thinly sliced red onion, bite sized pieces
- 1 English cucumber, peeled, quartered lengthwise and cut into 1/2-inch chunks
Whisk together the water, vinegar, sugar, salt and pepper in a large bowl.
Add the chopped vegetables and let marinate, covered, in the refrigerator at least 2 hours, but overnight is even better. Toss occasionally to allow all the vegetables to absorb the marinade.
I thought this tasted even better a day or two after making it!
Serving Size:1 bowl
Amount Per Serving: Calories: 79 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 556mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 2g