Mixed Vegetable Salad I

Mixed Vegetable Salad I

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"This salad is a mixture of fresh veggies in an Italian-style oil and vinegar marinade."
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4 h 10 m servings 157 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram.
  2. Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.


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To make the recipe a little easier I used a small bag of broccoli coleslaw and a regular sized bag of standard coleslaw. I also halved the sauce so that my salad would not be drenched in it.

Spent a long time cutting up veggies only to have everyone give it the thumbs down. Sorry, too strong with the spicing...couldn't taste the veggies which is a shame when you cut them all up. M...

The seasonings were a bit much...next time I will only use 1/4 teaspoon of each seasoning and eliminate the rosemary seasoning all together. I used bagged oriental slaw and mixed vegetables to ...

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