THE BEST MARINATED VEGETABLE SALAD
This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! It's gluten free, dairy free, vegan, and loaded with flavour!
Provided by Christal Szcebel
Categories Salads
Time 1h5m
Number Of Ingredients 15
Steps:
- Add veggies to Quick Marinator container or a large bowl.
- In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
- Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
- Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving.
- If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using.
- Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container.
- Transfer salad to a dish to serve or chill as preferred in the fridge.*
CRUNCHY MARINATED VEGETABLES
I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first eight ingredients; set aside. , In a small saucepan, combine the sugar, vinegar, salt and mustard; cook and stir over low heat just until sugar is dissolved. Pour into a bowl; cool slightly. , Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED LENTILS WITH CRUNCHY VEGETABLES
Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.
Provided by Claire Saffitz
Categories Bon Appétit Lentil Coriander Salad Radish Green Onion/Scallion Parsley Celery Vegetarian Vegan Wheat/Gluten-Free Spring
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
- Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
- Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
- Do Ahead
- Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
CLASSIC MARINATED VEGETABLES
-Elizabeth Powell, Elizabethton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
MARINATED VEGGIES
A healthy way to grill veggies! Makes a great sandwich too!
Provided by HJR
Categories Appetizers and Snacks
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
- In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
- Preheat grill for medium heat.
- Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g
FAVORITE MARINATED VEGETABLES
Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
MARINATED VEGGIE CRUNCH
Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.
Provided by Derf2440
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
- Combine all veggies in a large bowl.
- Pour oil mixture over veggies, toss till well coated.
- Cover and refrigerate at least 3 hours or up to 3 days.
- Toss lightly once in a while.
FAST MARINATED VEGETABLES
I was known as only an average cook before I made this lip-smacking salad. -E. Anderson, Stockton, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well. , In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Add the vegetables and the tomatoes, corn and olives. Stir to coat; cover and refrigerate for at least 8 hours or overnight. , Remove from the refrigerator 30 minutes before serving. Stir to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED VEGETABLE SALAD
Make and share this Marinated Vegetable Salad recipe from Food.com.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets. In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.
- DRESSING: In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard. Using whisk or with machine running, gradually pour in oil, mixing well. Season with salt and pepper to taste.
- Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times. Drain and serve in glass bowl. Makes about 12 servings.
- The Canadian Living Entertaining Cookbook.
Nutrition Facts : Calories 226.4, Fat 19.3, SaturatedFat 2.5, Sodium 104.9, Carbohydrate 12.4, Fiber 4.8, Sugar 4.9, Protein 3.9
MOM'S MARINATED VEGETABLES
I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight.
Provided by KBOVER
Categories Appetizers and Snacks
Time 8h40m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
- Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 27.3 g, Fat 5.1 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 21.5 g
MARINATED VEGETABLES DELUXE
Great for family gatherings, pot lucks, or any time you are expecting a crowd. This looks terrific served in a cut glass bowl. There just are no leftovers with this one! This requires overnight marinating.
Provided by Gerry
Categories < 15 Mins
Time 15m
Yield 25 serving(s)
Number Of Ingredients 12
Steps:
- Break or cut vegetables into bite size pieces and place in large bowl.
- Pour dressing over vegetables, mix and refrigerate overnight.
- Stir occasionally.
Nutrition Facts : Calories 80.2, Fat 4.5, SaturatedFat 0.7, Sodium 320.3, Carbohydrate 9.7, Fiber 2.9, Sugar 3.5, Protein 2.1
More about "crunchy marinated vegetables food"
MARINATED LENTILS WITH CRUNCHY VEGETABLES RECIPE - BON …
From bonappetit.com
4.5/5 (12)Estimated Reading Time 5 minsServings 4Total Time 40 mins
- Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15–20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
- Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
- Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
- Do Ahead: Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
From recipetineats.com
MARINATED VEGETABLE SALAD - FRESH AND HEALTHY
From iowagirleats.com
LIST OF CRUNCHY VEGETABLES - LEAFTV
From leaf.tv
SAVORY MARINATED VEGETABLES |RAW VEGETABLE RECIPES
From cookingnook.com
LOW SODIUM RECIPES: CRUNCHY MARINATED VEGETABLES
From vega-licious.com
CRUNCHY MARINATED VEGETABLES | RECIPE | MARINATED VEGETABLES, …
From pinterest.com
CRUNCHY MARINATED VEGETABLES | RECIPE | DELICIOUS SALADS, …
From pinterest.com
THE BEST GRILLED VEGETABLES MARINADE - THE SCHMIDTY WIFE
From theschmidtywife.com
CRUNCHY MARINATED VEGETABLES FOR TWO - PLAIN.RECIPES
From plain.recipes
TANGY MARINATED VEGETABLES RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
80+ HEALTHY CRUNCHY SNACKS MADE FROM FRESH INGREDIENTS
From snacknation.com
10 BEST CRUNCHY VEGETABLE SIDE DISH RECIPES - YUMMLY
From yummly.com
CRUNCHY MARINATED VEGETABLES FOR TWO RECIPE - FOOD.COM
From food.com
CLASSIC CRUNCHY MARINATED VEGETABLE SALAD
From pinterest.ca
CRUNCHY MARINATED VEGETABLES RECIPE: HOW TO MAKE IT | TASTE OF …
CRUNCHY MARINATED VEGETABLES - RECIPE - COOKS.COM
From cooks.com
THE BEST GRILLED VEGETABLES MARINADE - A SPICY PERSPECTIVE
From aspicyperspective.com
BEST GRILLED VEGETABLE WITH MARINADE - VALENTINA'S CORNER
From valentinascorner.com
COLD MARINATED VEGETABLES — TASTING PAGE
From tastingpage.com
47 VEGETABLE-BASED RECIPES - EASY MEALS WITH VEGETABLES - KITCHN
From thekitchn.com
CRUNCHY MARINATED VEGETABLE SALAD - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
CLASSIC CRUNCHY MARINATED VEGETABLE SALAD | RECIPE | VEGETABLE …
From pinterest.ca
MARINATED LENTILS WITH CRUNCHY VEGETABLES | RECIPE | VEGETABLE …
From pinterest.ca
5 SIMPLE SUMMER VEGETABLE RECIPES | FOOD & WINE
From foodandwine.com
MARINATED VEGETABLES - FRESH COLORFUL RAW VEGGIES IN A SWEET …
From anaffairfromtheheart.com
CRUNCHY MARINATED VEGETABLES FOR TWO RECIPE - WEBETUTORIAL
From webetutorial.com
HONEY-GINGER PORK CHOPS WITH SPICY MARINATED VEGETABLES
From blueapron.com
10 BEST CRUNCHY VEGETABLE SALAD RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love