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
If you like a salad for lunch or with your evening meal, this Perfect Caesar Salad is always a hit or one of my favorite recipes from my sister, Arugula Salad with cucumbers, tomatoes, and avocados. This Easy Pasta Salad Salad Recipe is perfect for summer entertaining.
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: 79Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 556mgCarbohydrates: 15gFiber: 2gSugar: 10gProtein: 2g