Description
A fresh and flavorful marinated vegetable salad with a homemade tangy dressing, packed with crunchy veggies, bacon, and parmesan cheese, making it a perfect choice for a healthy side dish or snack.
Ingredients
Units
Scale
Dressing:
- 2/3 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Pinch of red pepper flakes
Salad:
- 2 cups broccoli, roughly chopped
- 2 cups cauliflower, roughly chopped
- 1 cup celery, chopped
- 1 cup cherry tomatoes, halved
- 1 cup sliced zucchini
- 1/4 cup sliced green onion
- 1/2 cup pitted olives, sliced
- 1/4 cup carrot, diced
- 6 slices bacon, cooked and crumbled
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the Dressing: Measure all the dressing ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified.
- Combine Vegetables: In a large bowl, combine the broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.
- Mix with Dressing: Pour the dressing over the vegetables and toss so that all the veggies are evenly coated.
- Marinate the Salad: Cover the bowl and marinate in the refrigerator for at least 2 hours, turning occasionally to ensure all the vegetables absorb the dressing.
- Add Bacon and Serve: Toss the salad with cooked and crumbled bacon just before serving. Serve with freshly grated Parmesan cheese on top.
Notes
- Red wine vinegar can be substituted for the white wine vinegar.
- The salad can be made the day before and left to marinate in the fridge overnight.
- Add seeds or chopped nuts for additional crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
