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Summery Rainbow Marinated Vegetable Salad with Feta

It’s midnight, so this post is super quick. I made this amazing salad for a cookout over the weekend and it was a huge hit. The colors are very eye catching, and the textures are amazing.

Feel free to add in chopped black olives (I do not like olives, but this would be good if they are your thing) or a small amount of gluten free pasta to the mix (again, if that’s your thing).

I’ll post the nutritional specs for this soon!

Summery Rainbow Marinated Vegetable Salad with Feta

Ingredients:

  • 1/2 each green, yellow, red and orange bell peppers, chopped
  • 1/2 a medium red onion, chopped
  • 1 cup chopped cauliflower
  • 1 cup chopped broccoli
  • 2 medium tomatoes, cored and chopped (leave out seeds and liquid)
  • 3/4 cup purple cabbage, chopped
  • 1 big bunch fresh sweet basil, chopped
  • 3/4 cup chopped seedless cucumber
  • 1 cup chopped greens of choice: kale, spinach or chard
  • 1 cup feta cheese, crumbled
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 T water
  • 2 T crushed garlic
  • 1/2 T raw honey (or honey substitute)
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground red pepper flakes
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
Optional:
 
  • 1/2 C sliced, pitted black olives
  • 1 1/2 C cooked gluten free rotini pasta (if that’s your thing)
Directions: 
 
1. Mix all vegetables together in a large bowl, making sure everything is evenly distributed.
2. In a separate bowl, combine vinegar, oil, water, garlic, honey, ginger, red pepper, salt and pepper and whisk together to create a dressing.
3. Pour the dressing over the vegetables and mix until everything is coated. Cover the bowl and store in the refrigerator for 2-3 hours to let veggies marinate.
4. Add in crumbled feta cheese and stir well. Serve immediately. Store leftovers in the refrigerator in a covered container.

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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