Marinated Garden Salad
Prep time
Total time
A light refreshing salad made with fresh veggies that have been marinated in a balsamic dressing.
Serves: 9 cups
  • 1 large sweet bell pepper, sliced thin
  • 2 stalks celery, diced small
  • 1 cucumber, peeled, diced small
  • 2 cups cherry tomatoes
  • ½ cup carrots, shredded
  • 1 cup snap peas, cut in half
  • ¼ cup purple onion, sliced thin
  • 5 basil leaves, sliced thin
  • 2 tbsp. extra virgin olive oil
  • 4 tbsp. red wine vinegar
  • 1 pinch salt
  • ½ tsp. black pepper
  • 1 tsp. dijon mustard
  • ½ tsp. thyme, fresh
  1. In a bowl, add bell pepper, celery, cucumber, cherry tomatoes, carrots, snap peas, onion and basil leaves. Mix until incorporated.
  2. In a small bowl, add olive oil, vinegar, salt, pepper, dijon mustard and thyme. Mix until incorporated. Pour dressing over salad; mix well.
  3. Cover the salad and store in the refrigerator for 1 hour up to one day. The longer is marinates the more flavor it will have.
Calories per serving: 51, Fat: 3.4, Cholesterol: 0, Sodium: 53, Potassium: 213, Carbs: 5, Fiber: 2, Sugar: .09, Protein: 1
Nutrition Information
Serving size: 1 cup
Recipe by Peanut Butter and Peppers at