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Marinated Vegetable Salad

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The Marinated Vegetable Salad is a vibrant, crunchy dish with fresh vegetables, creamy pepper jack cheese, and a tangy dressing, perfect as a side or light lunch.

Ingredients

1 cup cherry tomatoes, halved

1 1/2 cups chopped carrots

1 yellow pepper, chopped

1 1/2 cups broccoli florets

1/2 bunch asparagus, cut into 1/2–3/4” pieces

1/2 cup diced red onion

1 1/2 cups chopped red cabbage

1 1/2 cups cauliflower florets

8 ounces pepper jack cheese, cubed

1/2 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon dijon or deli mustard

1 1/2 teaspoon lemon juice

1 tablespoon ranch seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions

  1. In a large bowl, combine the cherry tomatoes, carrots, yellow pepper, broccoli, asparagus, red onion, red cabbage, cauliflower, and cubed pepper jack cheese.
  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, lemon juice, ranch seasoning, salt, and pepper until fully combined.
  3. Pour the dressing over the vegetable mixture and toss well to ensure all the ingredients are evenly coated.
  4. Cover the salad and refrigerate for at least 1 hour, allowing the flavors to marinate and the vegetables to soften slightly.
  5. Toss the salad again just before serving and enjoy!

Notes

If you prefer a spicier salad, use a sharp cheese like jalapeño cheddar or add a few diced jalapeños to the mix.

Add fresh herbs like parsley, cilantro, or dill for extra freshness.

For a creamier dressing, mix in a couple of tablespoons of sour cream or Greek yogurt.

Switch up the vegetables based on what you have on hand—cucumbers, zucchini, or peas are great options.

Make it gluten-free by ensuring the ranch seasoning and mustard are gluten-free, or use a gluten-free ranch mix.

Nutrition

Find it online: https://justsosavory.com/marinated-vegetable-salad/