In the wintertime, it is so nice to have a pot of vegetable soup ready-to-go in the refrigerator. Having some veggies on demand makes living a healthy lifestyle easier. This super-simple, marinated vegetable salad is similar in that you can make it ahead and grab-and-go.
Make this salad at least 4 hours in advance and keep it for up to 3 days.
If you are making this side dish for dinner, try tossing together a double or triple batch. As the week goes on, you will be glad you did. I couldn’t think of a better way to clean out an overflowing vegetable drawer!
This recipe serves as an excellent base but feel free to target specific flavors.
For example, go Asain with thinly sliced cabbage, carrots, slivered snow peas, and yellow peppers. Then substitute rice wine vinegar for the balsamic and swap out the parmesan for toasted peanuts or almonds.
Exercise some Italian flair by using peppers, mushrooms, zucchini, and tomatoes. Then toss in some fresh basil and mini-mozzarella balls.
The sky is the limit. Not only will you love the taste but you’ll adore how healthy you eat when you’ve got this salad stashed in your refrigerator.
Learn more tips for eating healthy while on the GO.
Easy, Make-Ahead, Marinated Vegetable Salad
A versatile dish that makes veggies extra delicious by marinating them in a tangy marinade. Make-ahead for easy workday lunches. To make this dish extra-easy, use a premade salad dressing such as Ken’s Light Olive Oil Vinegarette, Ken’s Light Balsamic Vinegarette, or Newman’s Own Light Balsamic Vinegarette.
Recipe type: Salad, Vegan, Vegetarian, Paleo, Gluten-Free
- 4 cups bite-sized mixed vegetables, such as:*
- Yellow squash
- Grape tomatoes
- Bell peppers
- Green beans
- Green onions
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 teaspoon honey
- 2 cloves garlic, finely minced
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- Optional: ¼ cup shredded parmesan
- Dice vegetables into bite-sized pieces.
- Mix remaining ingredients and toss with mixed vegetables. Add Parmesan, if desired.
Notes: Onions are not recommended as they can overpower the salad.
Cucumbers are only recommended if the salad will be served the same day.
Do NOT use leafy greens such as spinach, lettuce, kale, arugula, etc.
Avoid winter squash and root vegetables which are better cooked.
Brandice Lardner is a Certified Personal Trainer, Nutrition Coach, Author, Amazon #1 Best Selling Author, and Jesus Girl whose mission in life is to help women ditch the diet mentality and find peace with food and their bodies so that they are better equipped to do the great things God has called them to do.