Zippy Marinated Vegetable Salad Food

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:

• 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:

• 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.

ZESTY MARINATED VEGETABLE SALAD

Steps:

• Mix all vegetables (or any other combination you choose).
• Add salad dressing and marinate for at least 4 hours or overnight.

MARINATED VEGETABLE SALAD

Steps:

• Combine cucumber, carrot, onion, and celery in a large bowl.
• In a separate bowl or jar with lid, combine the vinegar, sugar, vegetable oil, celery seed, salt, and pepper. Stir or shake to blend.
• Pour dressing over vegetables, stirring gently. Cover and refrigerate several hours or overnight, stirring occasionally.

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 CANNED VEGETABLE SALAD

Steps:

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

MARINATED VEGETABLE SALAD

Steps:

• Mix all marinade ingredients; set aside.
• Core, rinse, and thoroughly drain lettuce.
• Chill.
• Place cauliflower and green beans in saucepan.
• Cover with boiling water and let stand 5 minutes.
• Drain well.
• Hold under cold water until cool, then soad in cold water 5 minutes.
• Drain thoroughly.
• Place potatoes and carrots in 2 quart saucepan.
• Add water and boil until tender-crisp, about 5 minutes.
• Drain; rinse with cold water.
• Drain thoroughly.
• In large bowl, toss cauliflower, beans, potatoes, carrots, mushrooms and olives.
• Pour marinade over vegetables; toss again.
• Cover and refrigerate 24 hours.
• At serving time, slice lettuce crosswise into 1 inch thick slices, then cut lengthwise into chunks.
• Toss vegetables with lettuce chunks.

ZIPPY MARINATED VEGETABLE SALAD

Steps:

• Place all vegetables in mixing bowl, except tomatoes. Pour dressing over the top and refridgerate for at least 4 hours. (The longer refridgerated the better). Before serving add tomatoes and parmesean cheese. If you have a little left over cook some spaghetti and add left overs to the spaghetti and you have a nice pasta salad. You may substitute ceaser with italian dressing.