Marinated Vegetable Salad

This is an all time favourite salad that I love to make, Marinated Vegetable Salad . It is full of fresh vegetables & can stay in the refrigerator as left-overs for several days so I make a big batch.

This Marinated Vegetable Salad is excellent on a buffet table as it stays out of the fridge really well! Also, it is great with any meal as a side dish.

I adapted a recipe from a cookbook that I really like using, written by the late Norene Gilletz and Edward Wein, PhD. I did some recipe testing for this book which I really enjoyed! The cook book is THE BRAIN BOOSTING DIET. FEED YOUR MEMORY

I added my own vegetable mix & cut down the amount of sugar that I used in the dressing You can add vegetables that you like in the proportions you like as well. The only thing is make sure you have enough dressing to the amount of veg you have.

My son put some crumbled feta into this salad & told me it was delicious. Good idea! I will try it next time for sure!

Here is my recipe for Marinated Vegetable Salad Note: My salad turned purple because I used the purple/red cabbage!


1 small head of cauliflower, cut into bite size pieces

1 small head of broccoli. cut into bite size pieces

1 bell pepper, (use any colour you like!), Chop into bite size pieces

1/2 red onion, thinly sliced

2-3 carrots, cut into rounds about 1/4 inch thick

1/4 purple or green cabbage, thinly sliced

1 can drained pitted black olives , o cut them in half


1 cup white vinegar

1/4 cup vegetable oil, I used grapeseed

1/4 cup sugar or if you want it sweeter use 1/3 cup

1 tsp garlic powder

1/2 tsp salt to taste


  1. Put all of the prepared vegetables into a large container that has a lid if you have one. I like to use a container with a lid so that I can shake the container to mix it up while it is in the fridge. If you do not have one, use a bowl & you can mix it periodically. Set aside while. you make the marinade
  2. Put the marinade ingredients into a small saucepan & heat to boiling. Stir often to ensure the sugar is melted
  3. Pour the hot marinade over the prepared vegetables. Mix well.
  4. Cover & put in the refrigerator. Let the vegetables sit in the marinade at least an hour or longer.


I had doubled the amount of vegetables & dressing so this is a picture of a big bowl full of the salad! I made so much so that I could give my son some!

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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