Review Recipe

Marinated Chopped Salad

Prep Time 15 minutes
Rest time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Author Holly Nilsson
Course Salad
Cuisine American
This chopped salad is packed with fresh veggies and marinated in a red wine vinegar dressing.
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  • 1 1/2 cups grape tomatoes chopped
  • 1 cup carrots diced
  • 1 cup yellow bell pepper chopped
  • 1 1/2 cups cucumber chopped
  • 1 cup green cabbage or red cabbage*, chopped
  • 1 cup cauliflower pieces
  • 1 cup zucchini
  • 1 1/2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley
  • 1/2 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • salt and pepper

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  1. Combine all dressing ingredients in small bowl or jar. Whisk (or shake) to combine.
  2. Chop all ingredients and place in a large bowl. Toss with dressing and refrigerate at least 2 hours before serving stirring occasionally.

Recipe Notes

If marinating overnight, the color of the purple cabbage can bleed so I recommend green cabbage. 
Nutrition Information
Calories: 149, Fat: 14g, Saturated Fat: 11g, Sodium: 28mg, Potassium: 289mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 3g, Protein: 1g, Vitamin A: 3085%, Vitamin C: 53%, Calcium: 26%, Iron: 0.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Chopped Salad