Italian Marinated Vegetable Salad Food

MARINATED ITALIAN SALAD

Steps:

• In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

ITALIAN-MARINATED VEGETABLE SALAD

Steps:

• Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
• Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
• Refrigerate 3 hours or until chilled.

ITALIAN MARINATED VEGETABLES

Steps:

• Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
• Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
• In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
• Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

MARINATED VEGETABLE SALAD

Steps:

• Combine all ingredients, except tomatoes, in large bowl.
• Cover and refrigerate overnight, stirring occasionally.
• Add tomatoes, season with salt and pepper and toss.

ITALIAN MARINATED SEAFOOD SALAD

Steps:

• Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
• Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
• Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

ITALIAN VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

ITALIAN-MARINATED VEGETABLE SALAD

Steps:

• ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
• ADD remaining ingredients; mix lightly. Cover.
• REFRIGERATE 3 hours or until chilled.

MARINATED VEGETABLE SALAD

Steps:

• Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
• Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• Combine vegetables in large bowl.
• Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
• Add cheese; mix lightly. Refrigerate 1 hour.