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Easy Marinated Vegetable Salad

Easy Marinated Vegetable SaladIf you have a few vegetables and a packet of Italian Dressing and Recipe Mix, this tasty salad is a shoe-in for you!

Serves 4-6.


  • (1) .7 oz pkt Italian Salad Dressing and Recipe Mix
  • 1/4 c red wine vinegar
  • 1 tsp prepared Dijon mustard
  • 2 bell peppers
  • 3 medium carrots
  • 1 medium red onion
  • 8 oz mushrooms
  • 1/2 c salad olives
  • 1 small head iceberg lettuce


  1. In a pint bottle, mix the packet mixture with the vinegar and mustard. Shake well.
  2. Roast the bell peppers for about 10 minutes over an open flame or under a broiler (3-4 inches from flame), turning often. Remove to a tightly covered bowl and allow to stand 15 minutes. Peel peppers, remove membranes and seeds: cut into bite-sized pieces.
  3. Peel and thinly slice the carrots. Cut onion in half, then slice each half thinly. Place carrots and onions in a deep bowl or pot and cover with boiling water. Allow to stand 5 minutes. Drain.
  4. Slice mushrooms and place in a large bowl with the bell peppers, carrots and onions. Add drained olives. Pour the marinade on top, stir well, and cover. Refrigerate at least 2 hours.
  5. In individual salad bowls, place beds of chilled lettuce. (If desired, toss the lettuce in a bit of olive oil first.) Generously top each bed of lettuce with marinated vegetables. Serve immediately.

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