Mixed Vegetable Salad I

Mixed Vegetable Salad I

3 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    4 h 10 m
Judy MacLeod
Recipe by  Judy MacLeod

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

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Adjust Servings

Original recipe yields 8 servings



  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 (3)

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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.



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.



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Easy Seven Layer Vegetable Salad


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Roasted Vegetable Salad