Marinated Veggie Salad
This salad skips the lettuce drama and gets right to the good stuff—crunchy, colorful veggies that marinate in a zingy vinaigrette while you chill. It’s make-ahead, no-cook, and totally sugar-free, because cauliflower deserves better than being candied.
EQUIPMENT (PAID LINKS)
- Mason jar or small bowl
- Whisk or spoon
Ingredients
- 2 cups cauliflower florets from about ½ a medium head
- 2 cups cherry or grape tomatoes about one 10 oz package
- 2 cups chopped carrots about 4 medium carrots
- 1 cucumber seeded and chopped
- 1 bell pepper any color, seeded and chopped
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons minced shallots
- 4 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 garlic cloves minced or pressed
- Salt
- Black pepper
Instructions
- Make the Vinaigrette: Add olive oil, red wine vinegar, shallots, Dijon mustard, Italian seasoning, garlic, a pinch of salt, and some black pepper to a mason jar or bowl. Shake or whisk until smooth. Taste it—if it’s too tangy, add more olive oil or a tiny drizzle of honey.½ cup extra virgin olive oil, ½ cup red wine vinegar, 2 tablespoons minced shallots, 4 teaspoons Dijon mustard, 2 teaspoons Italian seasoning, 2 garlic cloves, Salt, Black pepper
- Chop the Veggies: Chop the cauliflower, carrots, cucumber, and bell pepper into bite-sized pieces. Halve the tomatoes if they’re on the larger side. Add all the veggies to a large bowl. You should have about 10 cups in total.2 cups cauliflower florets, 2 cups chopped carrots, 1 cucumber, 1 bell pepper, 2 cups cherry or grape tomatoes
- Mix It Up: Pour about ¾ of the vinaigrette over the chopped vegetables. Toss everything until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for more flavor.
- Finish and Serve: Right before serving, toss the salad with the remaining vinaigrette. Taste and season with more salt and pepper if needed. Serve chilled and enjoy the crunch.