ITALIAN-MARINATED VEGETABLE SALAD
Enjoy putting together the bright colors of fresh produce in this Italian-Marinated Vegetable Salad. You'll love the flavorful bite of vegetables and Italian seasonings to make your own Italian-Marinated Vegetable Salad.
Provided by My Food and Family
Categories Vegetable Recipes
Time 3h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MARINATED VEGETABLE SALAD
Provided by Trisha Yearwood
Categories side-dish
Time P1DT35m
Yield 8 to 10 servings
Number Of Ingredients 10
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 SALAD
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
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
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
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
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 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.
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 VEGETABLE SALAD
This cold veggie side dish is packed with so many different vegetables: broccoli, cauliflower, zucchini, baby corn, tomatoes, carrots, celery and onion. Let the veggies soak in a brine-like dressing for a flavourful dish that is a cross between a salad and a quick pickle. It goes wonderfully with a backyard barbecued meal.
Categories Salads
Yield Serves 8.
Number Of Ingredients 18
Steps:
- To prepare dressing, whisk together oil, white wine vinegar, pure white vinegar, lemon juice, salt, dry mustard, oregano, sugar, celery seed and garlic powder until blended.
- Combine broccoli, cauliflower, zucchini, corn, tomatoes, carrots, celery and onion in a large bowl. Add dressing and toss to combine. Cover and refrigerate, stirring occasionally, for at least 6 hours or up to 24 hours.
- Drain vegetable mixture and transfer to a serving dish; discard dressing.
Nutrition Facts : Calories 117 calories, 7.5 g fat, 2.7 g protein, 11.9 g carbohydrate, 3.3 g fibre, 242 mg sodium
MARINATED VEGETABLE SALAD
Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more!
Provided by Jessy Freimann
Categories Salad
Time 10m
Number Of Ingredients 13
Steps:
- Combine all veggies in a large bowl.
- In a smaller bowl, whisk together marinade ingredients until well combined.
- Pour the marinade over the veggies and gently toss to fully coat.
- Cover and refrigerate for at least two hours (or better if overnight!).
MARINATED VEGETABLE SALAD
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
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
Provided by The Kitchen Snob adapted from
Number Of Ingredients 13
Steps:
- Place carrots in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH for 1 1/2 minutes, or until crisp-tender. Remove from microwave immediately and remove plastic wrap. Set aside and let cool.
- Place zucchini in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH for 1 1/2 minutes, or until crisp-tender. Remove from microwave immediately and remove plastic wrap. Set aside and let cool.
- In large bowl, combine carrot, zucchini, onion, and bell pepper. Toss together.
- In small bowl, combine ingredients for dressing (vinegar through the end of the list) and whisk together.
- Pour dressing over vegetables and toss together to coat.
- Cover salad with plastic wrap and marinate in refrigerator for 2-3 hours. Toss once half-way through marinating time, if possible.
- Toss once again right before serving and serve cold.
MARINATED VEGETABLE SALAD
Steps:
- Start by making marinade. In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. Once the mixture starts to boil, remove from heat and cool to room temperature.
- While marinade is cooling, wash and prep all the vegetables. Start with cutting cabbage in half, then cut out the root. Cut cabbage in 1" strips than cut the strips in 1" cubes. Place cabbage in large bowl.
- Peel 1 carrot and slice it into thin circles.
- Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.
- Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.
- Cut off and discard the ends of the cucumber then slice it in half. Next, cut the cucumber into thin half circles, adding them to the bowl afterwards.
- After the marinade has cooled down to room temperature, pour it over the vegetables in the bowl. Mix the salad really well and let it stand on the counter for around 3 hours. Don't worry if the marinade won't cover the entire salad, eventually it will soften and be covered in marinade.
- Place the salad in the jar, fill it with marinade, close the lid and refrigerate over night before serving. You can also eat it after marinating 3 hours and once it's just chilled.
MARINATED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 14
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
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
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
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 colorful summer salad is packed with vitamins. Bright orange carrots scream "beta-carotene" loud and clear. Green beans, peas, and almonds bring vitamin B -- and almonds also add a dose of E to the dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 13
Steps:
- In a medium pot of boiling salted water, cook green beans and carrot until crisp-tender, 1 to 2 minutes. Add peas and corn during the last minute of cooking. Drain. Run under cold water; drain, dry well, and put in a bowl.
- In a large skillet, heat 1 tablespoon oil over medium. Add onion; cook until soft, 5 to 7 minutes. Add squashes; cook until crisp-tender, about 3 minutes. Place in bowl with drained veggies; add rest of oil, vinegar, mustard, and tomatoes. Add salt and pepper; toss. Top with feta and almonds.
Nutrition Facts : Calories 300 g, Fat 19 g, Fiber 7 g, Protein 10 g
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.*
MARINATED VEGETABLE SALAD
A delicious summer salad. If you don't like raw vegetables, you can steam the broccoli, cauliflower and zucchini a little. In fact, I prefer it that way.
Provided by Jo Ann L
Categories Cauliflower
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the cauliflower, broccoli and zucchini into bite-size pieces.
- Halve or quarter the mushrooms, depending upon their size.
- Cut the olives in half.
- Combine remaining ingredients, mixing well and stir in the vegetables and olives.
- Marinate overnight, or for at least 8 hours, stirring occasionally.
- Remove the garlic clove pieces before serving.
- Serve cold.
Nutrition Facts : Calories 226.3, Fat 18.7, SaturatedFat 2.5, Sodium 54.8, Carbohydrate 12.8, Fiber 3, Sugar 4.3, Protein 5.3
MARINATED VEGETABLE SALAD
A simple but flavorful raw salad that's easy to make.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion.
- Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.
MARINATED VEGETABLE SALAD
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 6
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.
MARINATED VEGETABLE SALAD
Steps:
- Mix the dressing ingredients together, boil in a saucepan and pour over assorted vegetables. Let cool. Keeps at room temperature for a few hours or refrigerate until ready to use.
MARINATED VEGETABLE SALAD
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.
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