Marinated Veggie Salad Food

MARINATED VEGGIE SALAD

Steps:

• Combine the chopped vegetables in a large bowl.
• Whisk together the ingredients for the dressing (or shake them up in a small jar or container) until the sugar dissolves.
• Pour the dressing over the veggies and stir to combine.
• Cover and chill for at least 2 hours before serving to allow the veggies to marinate in the dressing.

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.

MARINATED VEGETABLE SALAD

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

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

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.

MARINATED VEGETABLE SALAD

Steps:

• Mix all ingredients except bacon flavor bits in large bowl.
• Cover and refrigerate at least 2 hours, stirring occasionally.
• Just before serving, spoon vegetable onto 6 salad plates, using slotted spoon. Sprinkle each with 1 tablespoon bacon flavor bits.

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.

JODI'S MARINATED VEGGIES

Steps:

• Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
• In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
• In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
• Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.

MARINATED VEGGIE SALAD

Steps:

• In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight.

MARINATED VEGETABLE SALAD

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.

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.

MARINATED VEGETABLE SALAD

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:

• 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.

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.

MARINATED VEGETABLE SALAD

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.

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.