Description
A vibrant and refreshing Marinated Vegetable Salad featuring a colorful mix of fresh vegetables and cubed pepper jack cheese, tossed in a zesty ranch dressing with apple cider vinegar and Dijon mustard. Perfect as a healthy side or a light meal, this salad is flavorful, crunchy, and easy to prepare.
Ingredients
Scale
Vegetables and Cheese
- 1 pint cherry tomatoes, halved
- 1 1/2 cups chopped carrots
- 1 yellow pepper, chopped
- 1 1/2 cups broccoli florets
- 1/2 bunch asparagus, cut into 1/2 to 3/4 inch pieces
- 1/2 cup diced red onion
- 1 1/2 cups chopped red cabbage
- 1 1/2 cups cauliflower florets
- 8 ounces pepper jack cheese, cubed
Dressing
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon or deli mustard
- 1 1/2 teaspoons lemon juice
- 1 tablespoon ranch seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Salad: In a large mixing bowl, combine the halved cherry tomatoes, chopped carrots, yellow pepper, broccoli florets, asparagus pieces, diced red onion, chopped red cabbage, cauliflower florets, and cubed pepper jack cheese. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon or deli mustard, lemon juice, ranch seasoning, salt, and black pepper vigorously until the dressing is smooth and well combined. Alternatively, you can shake the ingredients in a jar with a fitted lid.
- Combine and Marinate: Pour the prepared dressing over the vegetable and cheese mixture. Toss the salad thoroughly to ensure all the ingredients are coated with the dressing. Cover the bowl and refrigerate the salad for at least two hours, or preferably overnight, to allow the flavors to meld and the vegetables to marinate perfectly.
- Serve: Before serving, give the salad one last gentle stir to redistribute the dressing. Serve chilled as a refreshing side dish or light meal.
Notes
- For best results, marinate the salad overnight to maximize flavor absorption.
- You can substitute pepper jack cheese with mozzarella or cheddar if desired.
- Adjust salt and seasoning according to taste.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Add fresh herbs like parsley or cilantro for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook, Marinating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: marinated vegetable salad, pepper jack cheese salad, ranch dressing salad, healthy vegetable salad, easy vegetable salad
