Italian Marinated Vegetable Salad Recipes

ITALIAN VEGETABLE SALAD

Italian Vegetable Salad image

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Steps:

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

ITALIAN MARINATED VEGETABLES

Italian Marinated Vegetables image

Provided by Food Network

Categories side-dish

Time 17m

Yield 12 servings; 6 ounces each

Number Of Ingredients 20

Ingredients

1/4 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 pound broccoli rabe, trimmed
1 cup small cauliflower florets
8 ounces button mushrooms (cut in half if too large)
1 cup half-moon-sliced zucchini
1 cup half-moon-sliced yellow squash
1/2 cup roasted red pepper strips
1/2 cup marinated, quartered artichoke hearts
1/2 cup oil-cured black olives, pitted
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

MARINATED ITALIAN SALAD

Marinated Italian Salad image

This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

ITALIAN-MARINATED VEGETABLE SALAD

Italian-Marinated Vegetable Salad image

Enjoy putting together the bright colors of fresh produce in this Italian-Marinated Vegetable Salad. You'll love the flavorful bite of vegetables and Italian seasonings to make your own Italian-Marinated Vegetable Salad.

Provided by My Food and Family

Categories Vegetable Recipes

Time 3h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1/2 lb. fresh green beans, trimmed, cut in half
2 cups small cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans), rinsed
1 cup sliced pimento-stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing

Steps:

Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
Refrigerate 3 hours or until chilled.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

Make and share this Marinated Vegetable Salad recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3/4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper

Steps:

Combine all ingredients, except tomatoes, in large bowl.
Cover and refrigerate overnight, stirring occasionally.
Add tomatoes, season with salt and pepper and toss.

FAVORITE MARINATED VEGETABLES

Favorite Marinated Vegetables image

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

Ingredients

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 medium cucumber, halved and thinly sliced
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/3 cup finely chopped red onion
1/2 cup fat-free Italian salad dressing

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

ITALIAN-MARINATED VEGETABLE SALAD

Italian-Marinated Vegetable Salad image

I received an email this morning from Kraft Kitchens with this as one of the recipes that were featured. Visit the www.kraftfoods.com website for pictures, etc. The cooking time listed is for the refrigeration time. NOTE: This recipe is also in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition on page 31.

Provided by senseicheryl

Categories Cauliflower

Time 3h15m

Yield 14 bowls of salad, 14 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb fresh green beans, cut in half
2 cups cauliflower florets
1 cup cherry tomatoes, halved
1 cup chickpeas (a.k.a. garbanzo beans)
1 cup stuffed green olive, sliced
1/4 cup sun-dried tomato, thinly sliced
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

Steps:

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE 3 hours or until chilled.

Nutrition Facts : Calories 33.4, Fat 0.3, Sodium 77.2, Carbohydrate 6.8, Fiber 1.9, Sugar 1.2, Protein 1.7

ZESTY MARINATED VEGETABLE SALAD

Zesty Marinated Vegetable Salad image

Make and share this Zesty Marinated Vegetable Salad recipe from Food.com.

Provided by Mysterygirl

Categories Cauliflower

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 head broccoli, chopped
1 head cauliflower, chopped
8 ounces mushrooms, quartered
1 bermuda onion, diced
1 green pepper, sliced
1 red pepper, sliced
1 cucumber, sliced
1 bunch green onion, sliced
1 bottle zesty Italian salad dressing

Steps:

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

Nutrition Facts : Calories 74, Fat 0.7, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 15, Fiber 5.1, Sugar 5.8, Protein 5.4

More about "italian marinated vegetable salad recipes"

ITALIAN MARINATED VEGETABLE SALAD RECIPE | EATINGWELL

2016-06-03 Step 2. Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and …
From eatingwell.com
Category Healthy Italian Salad Recipes
Calories 86 per serving
Total Time 1 hr 15 mins

Bring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. Cook carrot, cauliflower and green beans in the boiling water, one vegetable at a time, until just tender, 1 to 3 minutes. Transfer the vegetables to the ice water with a slotted spoon as they are done.
Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and onion.
Combine cider vinegar, white vinegar, 1/2 cup water, sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Bring to a boil, then simmer for 2 minutes. Pour the hot liquid over the vegetables and gently stir to coat. Let cool to room temperature, stirring occasionally, then refrigerate until cold, at least 1 hour. The longer the vegetables marinate, the more flavorful the salad will be.
To serve, strain the vegetables (reserving the pickling liquid). Return the vegetables and 3 tablespoons of the pickling liquid to the bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.) Add garlic, olives, parsley, dill and oil to the vegetables; toss to combine. Season with pepper.

See details

ITALIAN MARINATED ARTICHOKE SALAD RECIPE | WHOLESOME YUM

2019-04-03 Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. In a large bowl, combine all the salad ingredients. In a small bowl, whisk together the dressing ingredients, until emulsified. Drizzle …
From wholesomeyum.com

See details

MARINATED VEGETABLE SALAD - FRESH AND HEALTHY - IOWA …

2 cups cauliflower florets; 2 cups cherry or grape tomatoes (~10oz) 2 cups chopped carrots (~4 medium carrots) 1 cucumber, seeded then chopped; 1 bell pepper (any color,) seeded then chopped
From iowagirleats.com

See details

ITALIAN MARINATED VEGETABLES | FRENCH'S

INSTRUCTIONS. 1 WHISK mustard, vinegar, oregano and garlic in large bowl. Gradually add oil, whisking until smooth. 2 STIR in vegetables; toss to coat. 3 COVER and refrigerate several …
From mccormick.com

See details

MARINATED VEGETABLE SALAD - KITCHEN FUN WITH MY 3 SONS

2020-07-30 How to Make Vegetable Salad. In a large bowl, mix together broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrots. Add the dressing over the …
From kitchenfunwithmy3sons.com

See details

TOP 45 MARINATED FRESH VEGETABLE SALAD RECIPE RECIPES

Marinated Vegetable Salad Recipe: How to Make It . 6 days ago tasteofhome.com Show details . Recipe Instructions In a large salad bowl, combine the first eight ingredients.In a jar with a …
From hercules.dixiesewing.com

See details

EASY. COMFORTING. DELICIOUS - COOKED BY JULIE

UñxUeð¾ÕÒ ÈL¤M«½~˜¤ Àå¤Õ ªUBÜ öªøõÇ_ÿü÷' pLüÿ 0šÌ «ÍîpºÜÜ=½¼}|ýü=.Ëê¿Ÿ ª(êx `ð©d§ª ôyÕôfJØ`›ŽË C i‹ íæh ð åÒïÿãs’¨ —ÇÖ˜¥ h@òµgÐjIÖ²ÚÒŒŸ‹¥ ¶€Ft£µôê%éË^ ÿ(ü é«õ KU …
From cookedbyjulie.com

See details

MARINATED VEGETABLE SALAD | PAULA DEEN

Ingredients. 1/2 cup olive oil ; 1/4 cup white wine vinegar ; 1 tablespoon Italian seasoning ; 1 tablespoon dijon mustard ; 1 tablespoon minced garlic ; 3/4 teaspoon salt
From pauladeen.com

See details

TOP 47 MARINATED FRESH VEGETABLE SALAD RECIPE RECIPES

Recipe Instructions 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 …
From istimewa.dixiesewing.com

See details

ITALIAN MARINATED VEGETABLE SALAD - RECIPES - COOKS.COM

Cut cauliflower and broccoli into flowerets. Stem mushrooms, add tomatoes (don't cut tomatoes). Put all in large bowl and mix lightly with ...
From cooks.com

See details

MARINATED VEGETABLE SALAD RECIPE || COOKING WITH BRENDA GANTT …

Cooking with Brenda Gantt, Andalusia, Alabama."It's gonna be good y'all!"My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To pre...
From youtube.com

See details

MARINATED VEGETABLE SALAD - GIFT OF HOSPITALITY

2021-02-07 In a mason jar (or another jar with a tight-fitting lid), combine the Mazola® Corn Oil, red wine vinegar, minced garlic, sugar, Italian seasoning, worcestershire sauce, and salt. …
From giftofhospitality.com

See details

ITALIAN MARINATED VEGETABLE SALAD RECIPE | EATINGWELL

This marinated vegetable salad recipe is a colorful composed salad inspired by the classic Italian giardiniera. Serve on a platter as is or on a bed of crisp greens. For a heartier appetizer …
From bangkokhealthclub.website.mine.nu

See details

MARINATED VEGETABLES WITH ITALIAN DRESSING RECIPES

In a large bowl, combine corn, zucchini, squash, eggplant, red pepper, tomatoes and all but 2 tablespoons dressing. Toss until vegetables are well coated, then let sit for 1 hour. 3. Preheat …
From stevehacks.com

See details

MARINATED ITALIAN VEGETABLE SALAD RECIPE | SPARKRECIPES

Pour dressing and balsamic vinegar over vegetable mixture; turn bagt to coat. Cover and marinate in refrigerator up tro 4 hours, turning bag occasionally. Remove vegatbles from …
From recipes.sparkpeople.com

See details

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 »

#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #salads #vegetables #easy #refrigerator #beginner-cook #potluck #stove-top #comfort-food #cauliflower #green-yellow-beans #tomatoes #taste-mood #to-go #equipment #number-of-servings #presentation #served-cold #3-steps-or-less #4-hours-or-less