Best Crispy Marinated Vegetable Salad Recipes

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.

THE BEST MARINATED VEGETABLE SALAD

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

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).

MARINATED VEGGIE SALAD

Steps:

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

MARINATED FRESH VEGETABLE SALAD

Steps:

• In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

FAVORITE MARINATED VEGETABLES

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.

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.

OVERNIGHT MARINATED VEGETABLE SALAD

Steps:

• In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

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.