Marinated Vegetable Toss

Toss five fresh vegetables with Italian dressing, refrigerate overnight, and you’ve got a cold salad ready to serve the moment you need it. The overnight soak lets the dressing penetrate every piece, turning raw vegetables into a tangy, well-seasoned side dish.

The vegetable mix is chosen for crunch and color. Tomato wedges, sliced radishes, red onion rings, celery, and cucumber chunks all hold their texture after a night in the marinade. Nothing goes limp or mushy.

Using a dietetic Italian dressing keeps this diabetic-friendly and light. The vinegar base tenderizes the red onion and mellows its sharpness, so every bite is tangy rather than harsh.

Chef Tips

• Peel the tomatoes before cutting into wedges. Peeled tomatoes absorb the dressing better and have a smoother texture in the salad.
• Slice the red onion as thin as possible. Thick onion slices overpower everything else after marinating.
• Toss the salad once or twice during the overnight marination so the vegetables on top get equal time in the dressing.

Variations

• Add sliced green or red bell pepper for extra color and sweetness.
• Toss in a handful of Kalamata olives and crumbled feta for a Mediterranean twist.
• Swap Italian dressing for a balsamic vinaigrette for a richer, sweeter marinade.