Mixed Vegetable Salad

Unlike tossed greens, this salad is an easy side for guests to eat while standing.

Yield: 12 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 16
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 7.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 293mg
  • Calcium: 33mg


  • Marinade:
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon crushed red pepper
  • 5 garlic cloves, peeled and sliced
  • 3 bay leaves
  • 2 thyme sprigs
  • Vegetables:
  • 4 quarts water
  • 1 tablespoon sea salt
  • 2 cups small cauliflower florets
  • 1 cup (1/2-inch-thick) slices carrot
  • 1 cup (1-inch) cut green beans
  • 2 cups chopped fennel bulb
  • 2 cups coarsely chopped red onion
  • 8 ounces button mushrooms, halved
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.
  2. To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.
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