10 Day Salad
A vibrant, marinated vegetable salad combining crisp green beans, peas, corn, mushrooms, and fresh peppers, perfect for light lunches, picnics, or as a refreshing side dish.
Ingredients
Instructions
- Drain all canned ingredients and chop the bell pepper, celery, and green onions.
- Mix the chopped vegetables in a large bowl.
- In a saucepan, heat sugar, oil, vinegar, and salt until the sugar is dissolved.
- Pour the hot dressing over the mixed vegetables.
- Cover and refrigerate for 24 hours to marinate.
- The salad will keep in the refrigerator for up to 10 days.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like dill or parsley. If you prefer a lighter dressing, substitute half of the oil with vegetable broth. You can also customize the vegetables based on what you have on hand; for example, swap out the bell pepper for shredded carrots or add some diced cucumber. This salad is perfect for potlucks alongside dishes like Ever Ready Slaw.
Serving Suggestions
Serve this salad as a refreshing side dish at barbecues or family gatherings. It pairs well with grilled meats or sandwiches, and can also be served as a light lunch on its own. For a complete meal, consider enjoying it alongside Zucchini Honey Muffins for a sweet contrast.
Storage & Reheating
Store the salad in an airtight container in the refrigerator. It will stay fresh for up to 10 days, making it ideal for meal prep. If you need to reheat, do so gently in the microwave, but it's best enjoyed cold or at room temperature. Stir before serving to redistribute the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of 10 Day Salad contains roughly 1213 calories, with 13g protein, 70g carbohydrates, and 102g fat. It is an excellent source of vitamin C (212% of the Daily Value), vitamin D (197% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2055mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, you can definitely use fresh vegetables. Just blanch the green beans and peas before mixing them in. Fresh mushrooms can be sautéed for added flavor. Adjust the marinating time if using fresh, as they won't need as long as canned veggies.
How can I make this salad vegan?
This recipe is naturally vegan, but ensure that your vinegar and any other additives are also vegan-friendly. You can enhance the flavors with additional spices or herbs to maintain a vibrant taste without any animal products.
Is it necessary to let the salad marinate for 24 hours?
While 24 hours is recommended to allow the flavors to meld, you can enjoy it after a few hours. However, the longer it sits, the more flavorful it becomes, so planning ahead is ideal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).