Best Marinated Veggie Salad Recipes

MARINATED VEGGIE SALAD

Marinated Veggie Salad image

"This is my favorite potluck salad. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. It's also an ideal make-ahead dish since it needs to marinate overnight.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 pint cherry tomatoes, halved
1 medium zucchini, cubed
1 medium yellow summer squash, cubed
1 medium cucumber, cubed
1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
1 can (6 ounces) pitted ripe olives, drained
1 small red onion, chopped
1/2 to 3/4 cup Italian salad dressing

Steps:

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

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

EASY MARINATED VEGGIE SALAD

Easy Marinated Veggie Salad image

From Weldon, California, Juleen Edwards notes, "My husband doesn't normally like peas, but he loves this colorful, crunchy salad coated in vinaigrette."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2/3 cup frozen French-style green beans, thawed
1/2 cup frozen peas, thawed
1/3 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
DRESSING:
2 tablespoons sugar
1 tablespoon canola oil
1 tablespoon cider vinegar
1 teaspoon water

Steps:

In a salad bowl, combine the beans, peas, celery, green pepper, onions and pimientos. In a small bowl, combine the dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts :

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