Easy To Make Marinated Vegetable Salad (Fresh and Juicy!)

My Grandma made this quick, basically 2-ingredient marinated vegetable salad for eons. Why? Because it’s THAT good and it’s THAT easy.

Ok, I’ll admit, there are tons of great recipes on the net for marinated veggie salad that make their own fancy dressing. Hey, nothing wrong with that if you have the time (and the ingredients), but if you know me, you know I like delicious and EASY. So this 15-minute salad recipe uses 2 ingredients – crispy fresh veggies and a scrumptious store-bought dressing to marinate these perfect bite-sized morsels.

🛒Ingredient Notes

So, nothing out of the ordinary here. You’ll find these ingredients at your local grocery store, and the biggest bonus that I love is that the vegetables are going to be your favorite choices. I’ll list some suggestions a bit lower in the post if you need more ideas. My choices were my favorites to use.

Fresh Vegetables and Dressing:

✅Broccoli – Love this one because the florets hold onto the marinade dressing and make the salad so flavorful. I find this is a must-have veggie to have in this salad.
✅Baby corn – Lovely flavor and color.
✅Cherry tomatoes – Use the smallest cherry tomatoes you can find (I used Sprinkles) because those little juicy marinated flavor bombs burst in your mouth are so delicious!
✅Red onion – Don’t go overboard, just enough to add some crisp onion flavor and texture.
✅Mushrooms – ok, so this is my #1 recommendation – use canned mushrooms, as fresh ones don’t absorb the dressing as well, plus the texture of the mushrooms is much better when using canned for this salad.
✅Dressing – I used Olive Garden’s Italian Dressing which I get at Walmart. I think this is the best dressing to use. If you can’t find it, any Italian dressing is fine. I’ve used Kraft’s original Italian dressing, but don’t use the “zesty” Italian unless you love extreme garlic breath for the rest of your life.

Other vegetables I’ve used for this salad

• Artichoke hearts (canned)
• Carrots (fresh)
• Hearts of Palm (canned)
• Cauliflower (fresh)
• Green Beans (fresh blanched)
• Zucchini (fresh)
• Sweet Pepper (fresh, any color)
• Snap Peas (fresh)
• Corn Niblets (canned when I didn’t have baby corn on hand)

The choices to use in the salad are yours. Use 3 veggies from the list or use them all. I just love how this salad is insanely versatile and fits your tastes, or just what you have on hand.

Making an Easy Marinated Salad

This seriously can’t be easier. Grandma would add all the ingredients to a big bowl in the morning, add the dressing, give it a good mix, then let it marinate in the fridge till dinner. I do the same exact thing.

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

✨Important Tips For This Salad Recipe

1. It’s nice to use the freshest veggies you can find, but honestly, the recipe is extremely forgiving if you want to use that sweet pepper that’s gone a little wrinkly. Don’t be afraid to use it up.
2. Only canned veggies on hand? USE THEM! The dressing infuses its flavors the longer it marinates, so using canned veggies is better than not having the salad at all, in my opinion.
3. Serve chilled as a side to any protein like these air fryer pork chops, or these bacon-wrapped chicken thighs. To make this into a meal, add a drained can or two of mixed bean salad. Beans increase the protein and fiber, and adding a side of garlic toast will fill up any tummy inexpensively.
4. The longer this salad marinates, the better. It’s fantastically delicious after an hour or two, but the next day? Wow! It always knocks my socks off, making this recipe perfect for make-ahead meals.
5. Spice it up by adding some hot chili flakes, or throw in a few shavings of parmesan when serving takes it to a different level.

Make this healthy vegetable salad every week, or make a big bowl of it and take it to the neighbor’s cookout that you were invited to. It’s always a winner, and it’s seriously the easiest summer recipe to make.

Thanks for stopping by The Salty Pot, and I’ll see you next time!

~Joanne

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Easy Marinated Vegetable Salad Recipe

Yield: 6 servings

Prep Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

A fast and flavorful marinated vegetable salad made with crisp veggies and store-bought dressing. No cooking required - just mix, chill, and devour.

Print

Ingredients

• 2 cups Broccoli florets, cut in small pieces
• 1/4 Red Onion, diced
• 1 can Baby Corn, 15 ounces, drained and each cob cut into 3 pieces.
• 2 cans Mushrooms, whole, drained (See notes)
• 1 cup Olive Garden Italian Dressing

Instructions

1. Add all the prepped vegetables to a large bowl.
2. Add the Italian dressing and mix well.
3. Chill and let marinate in the fridge for at least one hour. The longer it marinates, the better the flavor the salad has. Stir once every hour that it marinates.
4. Serve and enjoy!

Notes

Regarding the whole canned mushrooms. I prefer whole mushrooms because I just like them for this recipe, but sliced canned works just as well.

The body of the post lists alternatives and additions for this salad, should you want to switch up the flavors and need more ideas for vegetables.

Serving: Let this salad marinate for at least an hour before serving. Typically, I'll make it in the morning and let it chill all day. The longer it sits, the better it tastes.

This salad will stay fresh for up to 4 days in the fridge.

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 212mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 2g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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