Vegetable Vinaigrette Salad
A vibrant vegetable vinaigrette salad with crisp green beans, sweet peas, and corn, coated in a tangy dressing, perfect for picnics or light summer meals.
Ingredients
Instructions
- Drain all vegetables and place in a large bowl with a cover.
- Combine sugar, vinegar, oil, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables.
- Toss to coat evenly and marinate overnight or several days.
Tips & Substitutions
For added flavor, consider substituting apple cider vinegar for the regular vinegar. Fresh herbs like parsley or dill can enhance the taste of the salad. If you prefer a sweeter vinaigrette, adjust the sugar to your liking. You can also use any canned vegetables you have on hand; just be sure to drain them well before mixing.
Serving Suggestions
This salad is a great side dish for grilled meats or served alongside sandwiches. It pairs beautifully with Grandma Mildred'S Sweet Pickles for a refreshing contrast. Consider adding nuts or seeds for a crunchy texture. Serve it as part of a picnic spread or at potlucks for a colorful addition.
Storage & Reheating
Store the Vegetable Vinaigrette Salad in an airtight container in the refrigerator. It will keep well for up to five days. The flavors will continue to meld as it sits. Avoid reheating as this dish is best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Vinaigrette Salad contains roughly 470 calories, with 5g protein, 46g carbohydrates, and 30g fat. It is an excellent source of vitamin C (72% of the Daily Value), vitamin A (33% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1957mg per serving (85% 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 use fresh vegetables, but they should be blanched first to retain their texture and flavor. Fresh green beans, peas, and corn will provide a vibrant and crunchy alternative to the canned versions.
How long can I marinate the salad?
You can marinate the salad for up to three days in the refrigerator. The longer it sits, the more flavorful it becomes as the dressing penetrates the vegetables.
Can I make this salad vegan?
Absolutely! This recipe is already vegan-friendly as it does not contain any animal products. Just ensure that any additional ingredients you might add, like dressings or toppings, are also vegan.
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).