MARINATED VEGETABLE SALAD
Steps:
- Place all vegetables in a large bowl.
- Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
- Pour dressing over vegetables.
- Refrigerate salad for at least 2 hours (or overnight).
Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
MARINATED SUMMER VEGETABLE SALAD (LOW FAT)
A sweet/sour dressing, poured over a colorful, healthy, crunchy mix of fresh veggies and marinated until serving . Great as a take along dish to a cook-out or picnic.
Provided by Theresa P
Categories Summer
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine all vegetables.
- Mix ingredients for marinade and pour over the vegetables, mixing until vegetables are well coated.
- Marinate in refrigerator until serving.
Nutrition Facts : Calories 93.6, Fat 2.6, SaturatedFat 0.4, Sodium 189.4, Carbohydrate 17.2, Fiber 3.1, Sugar 6.8, Protein 2.7
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.*
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
MARINATED VEGETABLE SALAD
Make and share this Marinated Vegetable Salad recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except tomatoes, in large bowl.
- Cover and refrigerate overnight, stirring occasionally.
- Add tomatoes, season with salt and pepper and toss.
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
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