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.
MARINATED VEGETABLES
My Mom's Marinated Vegetables were a summer cookout staple when I was growing up. These colorful crunchy fresh vegetables marinated in sweet dressing, are the perfect pot luck or picnic side dish!
Provided by Michaela Kenkel
Categories Vegetable/Salad
Time P1DT10m8S
Number Of Ingredients 11
Steps:
- Chop veggies into bite sizes pieces place in an airtight container.
- Whisk dressing together, pour over veggies, cover and refrigerate overnight, or for a full day even.
- Serve chilled.
Nutrition Facts : Calories 117 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CRUNCHY MARINATED VEGETABLES
I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first eight ingredients; set aside. , In a small saucepan, combine the sugar, vinegar, salt and mustard; cook and stir over low heat just until sugar is dissolved. Pour into a bowl; cool slightly. , Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED VEGGIE CRUNCH
Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.
Provided by Derf2440
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
- Combine all veggies in a large bowl.
- Pour oil mixture over veggies, toss till well coated.
- Cover and refrigerate at least 3 hours or up to 3 days.
- Toss lightly once in a while.
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 LENTILS WITH CRUNCHY VEGETABLES
Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.
Provided by Claire Saffitz
Categories Bon Appétit Lentil Coriander Salad Radish Green Onion/Scallion Parsley Celery Vegetarian Vegan Wheat/Gluten-Free Spring
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
- Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
- Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
- Do Ahead
- Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
ENDIVE BOATS WITH MARINATED VEGETABLES
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 10
Steps:
- Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
- Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
- Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
- Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.
Nutrition Facts : Calories 9 g, Cholesterol 7 g, Fiber 1 g, Protein 1 g, Sodium 18 g
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MARINATED LENTILS WITH CRUNCHY VEGETABLES RECIPE | BON …
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- Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15–20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
- Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
- Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
- Do Ahead: Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
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