Marinated Veggie Salad

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Marinated Veggie Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 250
Protein: 10-20g
Fiber: 11+g
Servings: 4
Calories: 241kcal


  • 1/4 cup Apple Cider Vinegar
  • 2 tbsps Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cayenne Pepper
  • 2 cups Broccoli (chopped into small florets)
  • 1/2 Cucumber (diced)
  • 1 cup Matchstick Carrots
  • 1 Yellow Bell Pepper (finely sliced)
  • 1/4 cup Red Onion (finely sliced)
  • 1 cup Cherry Tomatoes (halved)
  • 1 cup Mushrooms (sliced)
  • 2 cups Lentils (cooked, drained and rinsed)


  • Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
  • Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately 1 1/2 cups.
  • Mix It Up

    Swap in whatever vegetables you have on hand – cauliflower, green onion, peas or edamame.
  • No Lentils

    Serve with chickpeas, chicken or flaked tuna.
  • Cheese Lover

    Add crumbled feta or goat cheese.


Serving: 4g | Calories: 241kcal | Carbohydrates: 34g | Protein: 13g | Fat: 8g | Cholesterol: 0mg | Sodium: 342mg | Fiber: 11g | Sugar: 7g | Vitamin A: 3067IU | Vitamin C: 137mg | Calcium: 67mg | Iron: 4mg

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