Marinated Fresh Vegetable Salad Recipes

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

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

Ingredients

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

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 FRESH VEGETABLE SALAD

Marinated Fresh Vegetable Salad image

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

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