Paula Deen Marinated Vegetable Salad

Paula Deen marinated vegetable salad takes 20 minutes of chopping plus a 2 hour chill and cauliflower, cherry tomatoes and zucchini to make a tangy, crisp make-ahead salad. This easy make-ahead side dish fits potlucks, cookouts and church suppers, and it feeds 10 people from one big bowl.

Let the salad chill for at least 2 hours, because the vegetables need that time to soak up the garlicky Italian dressing. Skip it and you get raw vegetables with oil on top instead of a salad that tastes marinated.

Paula pours the dressing over raw vegetables instead of blanching anything, so the cauliflower and carrots stay snappy even after a full day in the fridge. The bottled cherry peppers add a mild tang and a little heat that plain tomatoes and zucchini can't give you.

Paula Deen Marinated Vegetable Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

120

kcal

Raw cauliflower, carrots and zucchini turn crisp-tender as they soak in a sharp Dijon and white wine vinegar dressing. Stir it now and then while it chills, and every bite comes out tangy and well coated.

Ingredients

• 1/2 cup Olive oil
  

• 1/4 cup white wine vinegar
  

• 1 tablespoon Italian seasoning
  

• 1 tablespoon Dijon mustard
  

• 1 tablespoon minced garlic
  

• 3/4 teaspoon salt
  

• 1/2 teaspoon sugar
  

• 1/2 teaspoon Black pepper
  

• 3 cups cauliflower florets
  

• 2 cups cherry tomatoes
  

• 1 cup halved bottled cherry peppers
  

• 3 medium cut into bite-size pieces zucchini
  

• 3 peeled and cut into bite-size pieces carrots
  

• 1 small thinly sliced onion
  

Directions

• Whisk the dressing: Whisk 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 tablespoon Italian seasoning, 1 tablespoon Dijon mustard, 1 tablespoon minced garlic, 3/4 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon black pepper in a small bowl. Keep whisking until the mustard blends in and the dressing looks slightly thick.
• Combine the vegetables: Add 3 cups cauliflower florets, 2 cups cherry tomatoes, 1 cup halved bottled cherry peppers, 3 medium zucchini, 3 peeled carrots and 1 small thinly sliced onion to a large bowl. Cut the zucchini and carrots into bite-size pieces first, so every forkful has a bit of everything.
• Toss with dressing: Pour the dressing over the vegetables, then toss gently until everything is coated. Go easy with the tomatoes, since they burst if you stir too hard.
• Chill and stir: Cover the bowl and refrigerate for at least 2 hours or up to 24 hours. Stir it every so often so the dressing reaches the vegetables at the bottom.
• Serve: Spoon the salad out with a slotted spoon, which leaves the extra dressing behind in the bowl. Then pile it onto a platter or plates and serve it cold.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO stainless slotted spoon, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long can marinated vegetable salad sit in the fridge?

The recipe says the salad keeps for up to 24 hours covered in the fridge, and that is when it tastes best. After that the zucchini and tomatoes start to soften, so I would plan to finish it within a day.

Can I make this salad the night before a party?

Yes, and it works better that way, since the vegetables need at least 2 hours to marinate anyway. Make it the evening before, stir it once or twice, and it is ready to serve from the fridge.

What can I use instead of bottled cherry peppers?

Pepperoncini or sliced banana peppers from a jar give you the same tangy bite. If you want less heat, use sweet pickled peppers or just add a few more cherry tomatoes.

Why do you serve it with a slotted spoon?

The vegetables sit in a good amount of dressing, so a slotted spoon lets the extra oil and vinegar drain back into the bowl. That keeps the salad from turning soggy on the plate.

Can I swap the white wine vinegar?

Red wine vinegar or apple cider vinegar both work in the same amount. Red wine vinegar tastes a bit bolder, while apple cider vinegar leans slightly sweeter, so you may want to cut back on the sugar.