Marinated Vegetable Salad With String Cheese Food

MEDITERRANEAN MARINATED VEGETABLE SALAD

Mediterranean Marinated Vegetable Salad image

Make our Mediterranean Marinated Vegetable Salad for a big, distinct taste. Our Mediterranean Marinated Vegetable Salad includes flavorful cheese crumbles, to which we say, "Yes, please!"

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Ingredients

2 large tomatoes, cut into wedges
1 each green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup KRAFT Natural Three Cheese Crumbles

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.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!

Provided by Iowa Girl Eats

Categories 20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish

Yield serves 8-10

Number Of Ingredients 12

Ingredients

2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups chopped carrots (~4 medium carrots)
1 cucumber, seeded then chopped
1 bell pepper (any color,) seeded then chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

Steps:

For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

Provided by Trisha Yearwood

Categories side-dish

Time P1DT35m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 cup sugar
1 cup red wine vinegar
1/2 cup olive oil
1 teaspoon salt
16 ounces frozen cut green beans, defrosted and drained, or fresh green beans
16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas
1 1/2 cups thinly chopped celery (about 4 stalks)
One 2-ounce jar chopped pimientos
2 small sweet onions, thinly sliced
1 red bell pepper, cored, seeded and chopped

Steps:

Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
Serve with a slotted spoon to drain the excess oil.

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

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

Ingredients

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

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 SALAD

Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

Celery seed dressing is used to marinate this mixture of vegetables.

Provided by Abby y Salah

Categories Salad Vegetable Salad Recipes

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup white sugar
1 teaspoon celery seed
½ teaspoon ground black pepper
1 cup distilled white vinegar
¼ cup canola oil
1 teaspoon salt
2 cups cucumbers, peeled and thinly sliced
1 onion, sliced into thin rings
2 cups thinly sliced carrots
½ cup chopped celery

Steps:

Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 48.4 g, Fat 14.5 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 638.9 mg, Sugar 41.8 g

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

Provided by Debra A. Broeker

Categories Salad Olive Pepper Tomato Vegetable No-Cook Vegetarian Low Cal Summer Bon Appétit Missouri

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
1 6-ounce can sliced black olives, drained
1/2 cup grated Parmesan
1 teaspoon minced fresh parsley
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 8-ounce bottle Italian dressing
1 12-ounce basket cherry tomatoes, halved
Salt and pepper

Steps:

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

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

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

Ingredients

5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3/4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper

Steps:

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

VEGETABLE SALAD WITH FETA CHEESE

Vegetable Salad With Feta Cheese image

This is a good sized salad -- if you add some leftover chicken it can also be a wonderful main dish salad. Recipe source: Bon Appetit (December 1986)

Provided by ellie_

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 garlic clove, halved
1 head lettuce, torn into bite sized pieces
3 tomatoes, quartered
1 cucumber, peeled and sliced
1 red onion, chopped
3 celery ribs, diced
1 green pepper, seeded and chopped
6 radishes, sliced
1 carrot, shredded
2 tablespoons parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb feta cheese, crumbled
12 -14 kalamata olives

Steps:

Rub inside of a large wooden salad bowl with cut garlic, discard garlic.
Add next 9 ingredients (lettuce - parsley) to bowl; toss.
In a jar combine next 6 ingredients (olive oil - pepper) and shake well to combine.
Pour dressing over salad and toss.
Add cheese and olives and toss again.

MARINATED CANNED VEGETABLE SALAD

Marinated Canned Vegetable Salad image

Make and share this Marinated Canned Vegetable Salad recipe from Food.com.

Provided by Caryn Gale

Categories Beans

Time 10m

Yield 14 serving(s)

Number Of Ingredients 13

Ingredients

1 can green beans or 1 can wax bean
1 can peas
1 can chickpeas or 1 can kidney bean
1 can corn
1/2 cup green peppers or 1/2 cup red pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup scallions or 1/2 cup purple onion, chopped
1/2 cup oil
1/2 cup vinegar
1/4-1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Open all cans and drain vegetables and beans well.
Mix in a large bowl.
Add in chopped vegetables.
Pour over dressing.

Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1, Sodium 91.5, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.8

MARINATED VEGETABLE SALAD WITH STRING CHEESE

Marinated Vegetable Salad With String Cheese image

This is very good salad that I got from DD2 uncle's wife. It makes a ton, but never lasts too long, it is that good. If you can't find pearl onions, use frozen and thaw before using in recipe. Cook time is refrigerator time.

Provided by mandabears

Categories Cheese

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

10 ounces ripe olives, well drained
1 whole cauliflower, separated into flowerets
3 white pearl onions, cut into quarters
1 lb mushroom, use the smallest ones you can find
1 bell pepper, chopped
3 carrots, julienned
1/2 pint cherry tomatoes
1/2 bunch broccoli, separated into flowerets
1 zucchini, sliced and cut in half
4 pieces mozzarella string cheese, cut in 1/2 inch pieces
1/3 cup olive oil
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/8 cup sugar
1/2 teaspoon black pepper, ground
2 garlic cloves, finely minced

Steps:

In a medium pan bring marinade ingredients to a boil.
Remove from heat.
Let cool for 5 minutes.
Put all vegetables except tomatoes in a large non-metal bowl.
Pour marinade over vegetables.
Refrigerate for 24 hours.
Toss, drain, add tomatoes and cheese.

Nutrition Facts : Calories 216.2, Fat 16.6, SaturatedFat 3, Cholesterol 6, Sodium 315, Carbohydrate 14, Fiber 4.2, Sugar 6.5, Protein 6

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