Marinated Mediterranean Vegetable Salad Recipe: Healthy Food for the New Year by Donna John
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This simple Mediterranean marinated vegetable salad recipe is one of the most requested in my family, especially by my oldest daughter. Not a cheesecake, pie or cake, cheesy casserole or fried appetizer, but a healthy salad that's a snap to throw together.
When I first started making this salad years and years ago, I used a jar of white asparagus instead of the hearts of palm. But now, hearts of palm is a common ingredient found in my pantry that I use in recipes like these crispy hearts of palm crab cakes. You could substitute white asparagus for the hearts of palm or even the artichoke hearts – or just add them into the mix for more veggie goodness. Use whatever salad dressing you like, but an oil and vinegar-based dressing or vinaigrette works best.
Serve this cold vegetable salad as a side dish with your favorite proteins, or as a light vegetarian lunch or dinner. Keep the leftover salad in an airtight container in the refrigerator. This fresh salad is better the longer it marinates, so make it a few hours ahead of time if you can, or the day before.
Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8+
Ingredients
- 1 can (14 ounces) quartered artichoke hearts, drained
- 1 can or jar (14 ounces) hearts of palm, drained and cut into pieces
- 1 small onion, sliced thin (I used a red onion)
- sliced fresh mushrooms (I used about half an 8-ounce package)
- grape or cherry tomatoes, cut in half (I used about 10 to 12 grape tomatoes)
- 1 bottle Italian dressing or vinaigrette-style dressing (I used a Tuscan Italian vinaigrette), to taste
Here's how to make it:
- Combine the artichoke hearts, hearts of palm, onion, mushrooms and tomatoes in a bowl.
- Add desired amount of dressing and toss to coat. Season with cracked black pepper, to taste. Refrigerate until ready to serve.
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