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Mixed Vegetable Salad I

Mixed Vegetable Salad I

  • Prep

  • Ready In

Judy MacLeod

This salad is a mixture of fresh veggies in an Italian-style oil and vinegar marinade.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram.
  2. Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.
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Reviews

Lani76
48
4/30/2010

To make the recipe a little easier I used a small bag of broccoli coleslaw and a regular sized bag of standard coleslaw. I also halved the sauce so that my salad would not be drenched in it.

MICKE
36
10/26/2003

Spent a long time cutting up veggies only to have everyone give it the thumbs down. Sorry, too strong with the spicing...couldn't taste the veggies which is a shame when you cut them all up. May try it again and cut down on the spices so that some veggie flavour comes through.

KJRWILLIAMS
1
1/13/2013

The seasonings were a bit much...next time I will only use 1/4 teaspoon of each seasoning and eliminate the rosemary seasoning all together. I used bagged oriental slaw and mixed vegetables to save time and add convenience. I will make this again, just with the changes previously mentioned.