Marinated Mixed Vegetable Salad
A refreshing and tangy vegetable salad featuring mixed vegetables, celery, green onions, and dill, perfect as a light side or picnic dish for all occasions.
Ingredients
Instructions
- Barely cook the mixed vegetables in salted water.
- Drain and cool the vegetables.
- Add finely cut celery, chopped green onions, sugar, vinegar, mayonnaise, salt, pepper, and dill weed to the cooled vegetables.
- Mix everything together thoroughly.
- Marinate the salad overnight before serving.
Tips & Substitutions
For a vibrant flavor boost, consider adding a splash of lemon juice or a dash of hot sauce to the dressing. If you don’t have Best Foods mayonnaise, any good quality mayonnaise will work, or for a lighter version, Greek yogurt can be a great substitute. Adding a handful of cherry tomatoes can also enhance the dish. Ensure your mixed vegetables are not overcooked to retain their color and crunch.
Serving Suggestions
This salad is perfect as a side dish for summer barbecues or paired with grilled chicken or fish. It also complements heartier meals like Oven Barbecued Beef. For a colorful presentation, serve it in a clear bowl to showcase the vegetables. You can also add some toasted nuts for extra crunch or serve it alongside some crusty bread.
Storage & Reheating
Store any leftover marinated mixed vegetable salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier over time. However, avoid freezing, as mayonnaise-based salads do not freeze well. To refresh before serving, simply give it a gentle stir to incorporate the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Mixed Vegetable Salad contains roughly 137 calories, with 4g protein, 28g carbohydrates, and 2g fat. It is an excellent source of vitamin C (74% of the Daily Value), vitamin A (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1896mg per serving (82% 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 frozen?
Absolutely! Fresh vegetables can add a crisp texture and vibrant flavor to the salad. Just make sure to blanch them briefly in boiling water, then cool them quickly in ice water to preserve their color and crunch before mixing them into the salad.
How long should I marinate the salad?
For the best flavor, it's recommended to marinate the salad overnight in the refrigerator. This allows the vegetables to absorb the dressing fully. However, if you're short on time, even a couple of hours can enhance the flavor significantly.
Is this salad suitable for vegan diets?
To make this salad vegan, simply substitute the mayonnaise with a vegan mayonnaise or an avocado-based dressing. This way, you can enjoy the same creamy texture without compromising on dietary preferences. Additionally, ensure that your sugar is vegan-friendly if that's a concern.
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).