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
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
MARINATED ITALIAN SALAD
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
EASY MARINATED VEGETABLES
Serve these marinated vegetables as a salad or as an appetizer. Optional add ins include: pitted Greek olives, cubes of feta cheese, and thin slices of Maui or Walla Walla onion.
Provided by Chris
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
- Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 9.9 g, Fat 4.5 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 278 mg, Sugar 4.1 g
ZESTY HOMEMADE ITALIAN DRESSING
Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.
Provided by Jennifer Segal
Categories Salads
Yield Makes 1 ⅓ cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.
Nutrition Facts : ServingSize 2 tablespoons, Calories 155, Fat 16 g, Carbohydrate 3 g, Protein 0 g, SaturatedFat 2 g, Sugar 2 g, Fiber 0 g, Sodium 151 mg, Cholesterol 0 mg
MARINATED ZUCCHINI SALAD
Steps:
- Thinly slice zucchini and add to a large bowl.
- Mix all the marinade ingredients and pour over the zucchini.
- Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
- When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GRILLED PESTO STEAK 'N VEGETABLE SALAD
The steak and veggies for this salad are marinated in a zesty blend of sun-dried tomato pesto, A.1. Sauce and more, and then grilled to tender perfection.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
- Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
- Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
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
ROASTED VEGETABLE SALAD
This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
Provided by Brittany Mullins
Categories Salad
Number Of Ingredients 16
Steps:
- Roast veggies: Heat oven to 400°F. Place cauliflower, butternut squash and brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don't burn.
- Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.
- Prep salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don't need to use all of the dressing.
- Serve: Portion into bowls, top with mulberries and serve.
- Store: Salad will keep marinated for up to 2 days in the fridge.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 334 kcal, Sugar 10 g, Sodium 758 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 41 g, Fiber 10 g, Protein 14 g, UnsaturatedFat 12 g
CUCUMBER SALAD WITH VINEGAR
Mom's recipe for Cucumber Salad with Vinegar is a healthy and easy side dish to pair with any summer meal!
Provided by Blair Lonergan
Categories Side Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Slice cucumbers very thinly and place in a large bowl. I like to use a mandoline to keep the slices even and to make the process very fast, but you can just use a knife if you prefer.
- In a separate small bowl or in a jar, whisk or shake together vinegar, water, sugar, salt, pepper and herbs. Pour over cucumbers. Cover; chill at least one hour or overnight. Drain cucumbers and serve!
Nutrition Facts : Calories 12 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 1 g, Sugar 2 g, ServingSize 0.5 g
ZESTY MARINATED BEAN SALAD
The Zesty Marinated Bean Salad recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Appetizer, Side Dish
Time 14h10m
Yield 4
Number Of Ingredients 12
Steps:
- The day before serving, put the beans in a bowl, cover well with cold water and soak overnight.
- The next day, drain the beans in a colander. Place a saucepan and cover with cold water again.
- Bring the beans to a boil. Remove the rising gray foam with a slotted spoon. Reduce heat.
- Peel the onions and garlic. Rinse savory and tomatoes. Halve 1 onion and add to pot with garlic, savory and 2 cherry tomatoes.
- Cook low heat until beans are al dente, about 1 1/2 hours. Drain and let cool. Remove the onion, garlic and savory.
- Cut remaining tomatoes in half.
- Rinse the parsley, shake dry, pluck off the leaves and chop. Add the tomatoes to the beans.
- Cut the remaining onions into very small cubes.
- Mix onions and parsley with mustard, olive oil and vinegar and season with salt, pepper and sugar. Mix with the beans and marinate 40 minutes. Season to taste before serving with salt and pepper.
Nutrition Facts : Calories 226 kcal, Fat 11 g, SaturatedFat 1.7 g, Protein 7 g, Carbohydrate 23 g, Sugar 1 g, Cholesterol 0 mg
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