Before I begin this post about my favorite marinated vegetable salad, I wanted to take a moment to share something with you.
We all love a good deal, right? Well I’m making it a little easier for you to get one. I reached out to a wonderful, new company called Juice In The City and I’m really excited to be one of their affiliate members. This means when you visit Lemons and Lavender, a daily deal for your city will appear in the box on the far right sidebar. If you click on the box, you will receive more information about the deal as well as the opportunity to purchase it. Quite a few cities are already on board and more will become active in the coming weeks, so keep checking back if your city isn’t offering deals yet. But what I love most about this company is their local consultants are mostly moms who are making deals aimed other moms. When my kids were younger, I was always looking for ways to keep them busy without breaking the bank. And that’s what Juice in the City deals are all about: fun things to do, buy or eat at an incredible price. Just so you know, there is a little something in this for me as well. Should you decide to purchase a daily deal, a small percentage of your purchase goes into an account for Lemons and Lavender, which I will graciously accept to offset some of my blog-related expenses. I hope you’ll participate and encourage your friends to do the same; it’s a win-win for everyone! But please remember, the only way I get credit is if the deals are purchased via the affiliate link on this site.
Now let’s get to that Marinated Fresh Vegetable Salad, shall we?
The past few days of morning fog and cooler weather around here really whet my appetite for fall and all that it has to offer. But by the time the fog burns off, I quickly realize that summer isn’t going down without a fight. I kind of feel the same way when I pick fruits and vegetables from my garden or when I return home from the farmers markets with armloads of summer favorites to use, freeze or can. I really don’t want the abundance of choices to end. It’s hard to let go.
And I’m not quite ready to say good-bye to this marinated vegetable salad either. It’s the one dish that quickly became my summer favorite once little cherry tomatoes started to appear at the markets, and I haven’t stopped making it since. It’s been my take-along salad to potluck dinners, trips to the beach and floating picnics on the lake. And it needs to be made ahead of time to allow the dressing to slightly soften the zucchini and spill into the nooks and crannies of the other vegetables, another plus. Just in case you were wondering, I need to point out that this isn’t one of those salads that’s actually soaking in a marinade or needs to be drained. A very small amount of dressing is required; don’t be tempted to double it.
You can’t go wrong with this salad. And if you’re lucky enough to live in an area offering year-round produce, this marinated vegetable salad, or a altered version of it, can carry you along through the next season. In any case, grab an armful of vegetables and let the ingredients speak for themselves. That’s really the whole point.
The vegetables listed in the recipe are merely a suggestion. Let the seasons dictate what goes into this salad. And should you be lucky enough to have left overs, chop them up a bit more and use as a filling for a veggie wrap.
Total time includes chilling time.
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 1/2 cups thinly sliced carrots
- 1 1/2 cups thinly sliced small zucchini
- 1 1/2 cups thinly sliced red bell pepper
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 1/4 cups thinly sliced green onions
- 1 small clove garlic, finely minced or put through a garlic press
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon chopped fresh chives
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 cup crumbled Gorgonzola cheese, or to taste
- Lettuce leaves for serving
- Prepare the vegetables and place in a large bowl. Set aside.
- Combine the remaining ingredients, except the Gorgonzola and lettuce leaves, into a jar. Cover and shake until well combined.
- Pour dressing/marinade over the vegetables and gently toss making sure all vegetables are coated.
- Cover bowl and marinate in the refrigerator for at least 2 hours.
- Toss salad just before serving.
- Add Gorgonzola crumbles and toss again.
- Serve in a lettuce cup.