Marinated Broccoli And Carrot Salad Food

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MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

MARINATED BROCCOLI



Marinated Broccoli image

This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

4 teaspoons olive oil
1 tablespoon water
1 tablespoon white wine vinegar
1-1/2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
2 cups fresh broccoli florets
2 tablespoons chopped sweet red pepper

Steps:

  • In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED CARROT SALAD



Marinated Carrot Salad image

This Marinated Carrot Salad is a fabulous side to go with so many mains and it's great for a summer gathering. It is a nostalgic recipe for me as it was something that my mom and grandmother used to make. It is a tangy sweet side that appeals to so many for summer BBQ.

Provided by Tara Noland

Categories     Salads

Time 12h20m

Number Of Ingredients 10

1/2 cup canola oil
3/4 cup white vinegar
1 cup sugar
1 can (10 oz.) Condensed Tomato Soup
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
5-6 cups carrots, peeled and sliced
1 medium green pepper, sliced thinly
1 medium sweet or regular onion, sliced thinly

Steps:

  • Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don't overcook so that they are falling apart. Drain the carrots and let them cool.
  • While the carrots cook, in a small pot add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
  • Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 12 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SIMPLE MARINATED BROCCOLI



Simple Marinated Broccoli image

My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.

Provided by Jody C.

Categories     Side Dish     Vegetables     Broccoli

Time 3h10m

Yield 6

Number Of Ingredients 4

½ cup olive oil
¼ cup red wine vinegar
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
3 heads broccoli, cut into florets

Steps:

  • Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  • Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g

CARROT BROCCOLI SALAD



Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

MARINATED VEGETABLE MEDLEY



Marinated Vegetable Medley image

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

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

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 CARROT SALAD



Marinated Carrot Salad image

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

Provided by TIA_DAWN

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1 green bell pepper, seeded and cut into strips

Steps:

  • Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  • In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD



Italian Marinated Cauliflower and Broccoli Salad image

This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.

Provided by adopt a greyhound

Categories     Easy

Time 12h30m

Yield 1 large salad, 12-16 serving(s)

Number Of Ingredients 11

2 heads cauliflower, cut into small flowerets
1 bunch broccoli, cut into small flowerets
1 green pepper, chopped
2 stalks celery, chopped
1 (8 ounce) can mushrooms, drained and chopped
1 (16 ounce) can water chestnuts, drained and sliced
1 (16 ounce) can black olives, drained and chopped
1 (10 ounce) jar green olives, drained and chopped
1 (16 ounce) jar zesty Italian dressing
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix (mixed with oil and vinegar)
1 pint cherry tomatoes

Steps:

  • Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
  • Marinate covered overnight. Just before serving add the cherry tomatoes.

Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5

MARINATED BROCCOLI SALAD



Marinated Broccoli Salad image

Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

4 cups fresh broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 bottle (8 ounces) Italian salad dressing
1 teaspoon sugar
3/4 cup chopped walnuts, optional

Steps:

  • In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED BROCCOLI-TOMATO SALAD



Marinated Broccoli-Tomato Salad image

This is a wonderful and refreshing salad. I have brought it to work for functions and it always goes fast with people asking for the recipe! The recipe is from a KRAFT magazine a few years ago. Cooking time does not include chilling time.

Provided by Backwoods Foodie

Categories     Onions

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

6 cups broccoli florets, coarsely chopped
1 cup cherries or 1 cup grape tomatoes, halved
1 cup shredded colby-monterey jack cheese
1/2 cup thinly sliced red onion
2 tablespoons sunflower seeds
1/2 cup kraft light raspberry vinaigrette dressing
2 teaspoons Dijon mustard
1 tablespoon sugar

Steps:

  • 1. Combine first six ingredients in a large bowl.
  • 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
  • 3. Refrigerate for 4 hours before serving.

MARINATED BROCCOLI & CARROTS



Marinated Broccoli & Carrots image

Make and share this Marinated Broccoli & Carrots recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
1 teaspoon fresh gingerroot, grated
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 stalk broccoli, peeled and cut into spears
2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks

Steps:

  • Whisk together all the marinade ingredients and set aside.
  • In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
  • Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
  • Drain them and transfer to a serving bowl.
  • Pour the marinade on the vegetables and toss well.
  • Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.

Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 0.5, Sodium 201.3, Carbohydrate 5.9, Fiber 1.9, Sugar 2.1, Protein 1.7

MARINATED BROCCOLI AND CARROT SALAD



Marinated Broccoli and Carrot Salad image

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 2

Number Of Ingredients 5

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

Steps:

  • In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
  • Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD



Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad image

Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Cauliflower

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

1 lb mushroom
2 (8 ounce) jars marinated artichoke hearts
1 head cauliflower
1 1/2 cups water
1/2 cup salad oil
1 garlic clove, halved
1 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon dried thyme
1/2 teaspoon oregano

Steps:

  • Saute mushrooms in a little butter about 5 minutes.
  • Break cauliflower into small flowerettes and steam for about 5 minutes.
  • Cut artichoke hearts into quarters.
  • Combine all ingredients in big bowl, including liquid from artichoke hearts.
  • Marinate at least overnight.
  • Keeps indefinitely in refrigerator.
  • Slightly cooked pieces of carrots can be added for more color.
  • If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.

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