Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Cook time: 10 min
Total time: 10 min
Yield: 3-4
Ingredients: 1 cup yellow bell pepper chunks; 1 cup cauliflower pieces; 1 cup zucchini chunks; 1 cup diced celery; 1/2 cup diced shallots; 1/2 cup Tonnelli Avocado Oil; 1/2 cup Tonnelli Red Wine Vinegar; 1/4 cup Gefen Lemon Juice; 2 teaspoons dried parsley or 1 tablespoon cleaned fresh parsley; 1 and 1/2 tablespoons fresh dill, cleaned and chopped; 1 tablespoon sugar or 1 tablespoon + 1 teaspoon Health Garden Allulose; salt, to taste; pepper, to taste

Marla Rottenstreich June 24, 2025

5.0 (2 reviews)

Prepare in advance, allow the flavors to soak in, and use anytime.

10m 3-4

Easy Vegetarian Pescatarian Gluten Free Low Carb Vegan Low Fat Passover Parve

Episode for this recipe

1 2:05

Marinated Salads 101

New Leaf

Marla Rottenstreich

Ep. 16

Mar 13, 2024

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Ingredients

Salad

1 cup yellow bell pepper chunks
1 cup cauliflower pieces
1 cup zucchini chunks
1 cup diced celery
1/2 cup diced shallots

Dressing

1/2 cup Tonnelli Avocado Oil
1/2 cup Tonnelli Red Wine Vinegar
1/4 cup Gefen Lemon Juice
2 teaspoons dried parsley or 1 tablespoon cleaned fresh parsley
1 and 1/2 tablespoons fresh dill, cleaned and chopped
1 tablespoon sugar or 1 tablespoon + 1 teaspoon Health Garden Allulose
salt, to taste
pepper, to taste

Explore

kosher for passover low carb make ahead marinated salad marinated vegetables Marla Rottenstreich mindbody_20 New Leaf Pesach Shabbos shulamit.miriam veggie salad

Directions

Fill a large storage bowl with all ingredients. Shake up and let marinate in the fridge for four hours before serving.
Marinated salads can retain the crunch for up to a week in the fridge and keep in an airtight container for one month.

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Marinated Vegetable Salad

Marla Rottenstreich

Kosher.com Exclusive

Recipe Description:

Prepare in advance, allow the flavors to soak in, and use anytime.

Ingredients

Salad

1 cup yellow bell pepper chunks
1 cup cauliflower pieces
1 cup zucchini chunks
1 cup diced celery
1/2 cup diced shallots

Dressing

1/2 cup Tonnelli Avocado Oil
1/2 cup Tonnelli Red Wine Vinegar
1/4 cup Gefen Lemon Juice
2 teaspoons dried parsley or 1 tablespoon cleaned fresh parsley
1 and 1/2 tablespoons fresh dill, cleaned and chopped
1 tablespoon sugar or 1 tablespoon + 1 teaspoon Health Garden Allulose
salt, to taste
pepper, to taste

Directions

Step 1

Fill a large storage bowl with all ingredients. Shake up and let marinate in the fridge for four hours before serving.
Marinated salads can retain the crunch for up to a week in the fridge and keep in an airtight container for one month.

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Marinated Vegetable Salad

Marinated Salads 101

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