Take Your Pick Vegetable Salad
- 20m Prep Time
- 0sCook Time
- 0h Ready In
A versatile sweet-and-sour vegetable salad that can be made with fresh or canned vegetables. Perfect for holidays, it marinates overnight to save last-minute prep. Customize with seasonal vegetables like red peppers or carrots.
Ingredients
- 473 ml zucchini sliced in ¼-inch rounds
- 454 g green beans cut
- 1 artichoke hearts quartered
- 113 g fresh mushrooms sliced ¼ inch thick
- 1 medium onion sliced
- 237 ml black olives pitted and halved
- 118 ml sweet (bread and butter) pickles diced
- 118 ml vegetable oil
- 118 ml lemon juice
- 29.6 ml cider vinegar
- 29.6 ml sugar
- 4.93 ml dried dill weed
- 1.23 ml salt
- black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.7 mg
- Iron: 1.43 mg
- Magnesium: 16.3 mg
- Phosphorus: 34.1 mg
- Potassium: 190 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml vegetable oil
- 118 ml lemon juice
- 29.6 ml cider vinegar
- 29.6 ml sugar
- 4.93 ml dried dill weed
- 1.23 ml salt
- black pepper
Prepare
- 473 ml zucchini, sliced in ¼-inch rounds
- 454 g green beans, cut
- Quarter 1 artichoke hearts
- 113 g fresh mushrooms, sliced ¼ inch thick
- Slice 1 medium onion
- 237 ml black olives, pitted and halved
- Dice 118 ml sweet (bread and butter) pickles
Let's Cook
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Step 1.
In a large bowl, combine 2 cups of zucchini sliced into ¼-inch rounds, 1 pound of cut green beans (if using fresh, blanch for 2 minutes and plunge into ice water before adding), 1 can (14 ounces) of artichoke hearts (drained and quartered), 4 ounces of fresh mushrooms sliced ¼ inch thick, and 1 medium onion sliced. Stir in 1 cup of pitted and halved black olives and ½ cup of diced sweet (bread and butter) pickles.
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Step 2.
In a separate bowl, whisk together ½ cup vegetable oil, ½ cup lemon juice, 2 tablespoons cider vinegar, 2 tablespoons sugar, 1 teaspoon dried dill weed, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Alternatively, combine the marinade ingredients in a bottle and shake to mix. Pour the marinade over the vegetables and stir well to coat. Cover the bowl and refrigerate for 24 hours, stirring three or four times during that period, shifting the vegetables from the bottom to the top to ensure even marinating.
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Step 3.
After 24 hours, taste the vegetables and adjust seasonings by adding more sugar or more vinegar to suit your preference for sweet or sour.
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Step 4.
Drain the vegetables before serving. For a festive presentation, serve them in a lettuce-lined bowl.