All of our favorite vegetables are included in the marinated chopped salad, which is dressed with a zesty vinaigrette. It is ideal to pack for a picnic in the summer or lunch at work. It’s crisp, vibrant, and fresh!
This chopped salad is a fantastic substitute for a straightforward tossed salad or traditional chef salad when paired with an easy marinade and is ideal for any potluck!
What is a chopped salad?
Chopped salads are exactly what they sound like—salads created with perfectly fresh, crisp vegetables that have been chopped and combined with dressing.
Even the pickiest of veggie eaters will like the colorful, healthful blend of your favorite vegetables in this salad with its zesty vinaigrette dressing.
Even though many chopped salads also contain lettuce, I omitted it from my recipe.
How Do You Make a Marinated Chopped Salad?
Food: Marinated Chopped Salad (Source: Eatingwell)Many of the components are interchangeable, but this recipe contains the essentials. Don’t forget to combine and enhance ALL of the vegetable tastes with a chopped salad dressing!
Veggies:
- Tomatoes, cucumbers, and zucchini are juicy.
- Carrots, cauliflower, bell peppers, and cabbage are crunchy (Red or green, note that red can discolor the other ingredients if left overnight).
- Colorful – I used every hue of the rainbow in this mouthwatering salad.
Any of the vegetables in this recipe can be replaced with your favorites or whatever you happen to have on hand.
There are countless options, including sliced zucchini, onions, and mushrooms. Consider including romaine lettuce or even your preferred cheese, such as feta or goat cheese!
Making a Marinated Chopped Salad
All eyes are on the chop! Even though this salad just only a few straightforward components, some preparation is still necessary.
I like to use my preferred chopper to make this process simpler. It perfectly cuts all the vegetables and saves a ton of time! You’ll be left wondering how you ever got along without a chopper after eating this salad!
- Dressing: Combine the dressing’s components in a whisk. Refrigerated space set aside.
- Chop: Chop the vegetables and herbs, then add them to a big bowl.
- Mix: Add the chilled dressing, and thoroughly combine the ingredients.
Prepare this the night before or at least 2 hours in advance! The vegetables will have plenty of time to marinade and absorb some of the tart dressing as a result.
It’s ideal for meal-planning your lunches because the salad and dressing can both be kept in the refrigerator for days.
Marinated Chopped Salad
Fresh vegetables abound in this chopped salad, which is dressed with red wine vinegar.
| 15 minutes to prepare
zero minutes for cooking Rest for two hours 2 hours 15 minutes in total portions: 8 portions |
Ingredients
- 1 ½ cups grape tomatoes chopped
- 1 cup carrots diced
- 1 cup yellow bell pepper chopped
- 1 ½ cups cucumber chopped
- 1 cup green cabbage or red cabbage*, chopped
- 1 cup cauliflower pieces
- 1 cup zucchini
- 1 ½ tablespoon fresh dill chopped
- 2 tablespoons fresh parsley
dressing
- ½ cup vegetable oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar
- salt and pepper
Instructions for Marinated Chopped Salad
Food: Marinated Chopped Salad (Source: Eatingwell)- All dressing components should be combined in a small basin or jar. To combine, whisk (or shake).
- Put everything in a big bowl after it has been chopped. Before serving, toss with the dressing and chill for at least 2 hours while stirring occasionally.
Notes
Purple cabbage can leak color if marinated overnight, therefore I advise using green cabbage instead.
Nutrition information
Calories: 149 | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 28mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3085IU | Vitamin C: 53mg | Calcium: 26mg | Iron: 0.5mg