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.
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.*
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
MARINATED VEGETABLE SALAD
Provided by Trisha Yearwood
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Have a large ice bath ready.
- Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
- Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.
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 AND OLIVE SALAD
Steps:
- Trim cauliflower and separate or cut into small flowerets. Cut carrots into 2 1/2- to 3-inch by 1/2-inch sticks. In 5-quart saucepot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling.
- Add cauliflower to water with carrots. Cook vegetables just until tender-crisp. Drain vegetables and rinse with cold water; set aside in large bowl or food-storage container.
- In jar with tight-fitting lid, combine oil, vinegar, chopped parsley, sugar, salt, dry mustard, and pepper until well mixed for the marinade. Pour over vegetables; toss and cover. Refrigerate 2 hours or overnight, stirring occasionally.
- Just before serving, add olives to vegetables and toss until well mixed. Spoon into serving bowl. Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 200 calories
MARINATED VEGETABLES WITH OLIVES
Veggies play nicely together in a healthy, easy dish that can be an appetizer or a salad. -Sue Hansen, Corvallis, OR
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients., Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
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.
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love