Best Marinated Fresh Vegetable Salad Recipes
MARINATED FRESH VEGETABLE SALAD
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
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.
FRESH MARINATED VEGETABLE SALAD
I wish I could think of a catchier name, because I think if you try this recipe you will love it! Compared to other recipes I looked at this one is low in fat and sugar! You can use any combination of fresh summer vegetables (equal to about 7 cups). I listed my favorites. I made this in a 7 cup Rubbermaid container.
Provided by Kim S.
Categories Vegetable
Time 30m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 15
Steps:
- Mix together marinade ingredients.
- Chop vegetables in a small dice. I like little squares.
- Pour over vegetables.
- Stir until vegetables are well covered.
- Marinate overnight. Stir or shake a couple of times.
Nutrition Facts : Calories 83.6, Fat 7.9, SaturatedFat 0.6, Sodium 5, Carbohydrate 3.3, Fiber 0.7, Sugar 2.1, Protein 0.7
MARINATED FRESH VEGETABLE SALAD
A nice fresh summer salad. And so simple. It needs to marinate overnight. So its not quick but it is VERY easy. A friend recently asked for the recipe and I just had to laugh. You can easily do this from memory.
Provided by Kathie Carr
Categories Other Salads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Cut tomatoes in half. Cut broccoli and cauliflower into florets or bite sized pieces. Pour dressing on veggies and mix. Cover and refrigerate overnight. Serve cold as a side salad.
- 2. VARIATION: Right before serving you can add chopped hard boiled eggs and/or cooked chicken meat to make a main dish sald. NOTE: Marzetti Sweet Italian Salad Dressing is available at Walmart and many grocery stores in the produce section.
MARINATED FRESH VEGETABLE SALAD
This was published in "Taste of Home" April/May 2012. We enjoy it so much, I make it weekly. I am not a cauliflower fan, so I substitute broccoli, summer squash, and/or zucchini, and also, almost always, use pickling cukes. I also cut the oil and fresh parsley by half, (and I don't measure the veggies). Cook time is chill time.
Provided by Palmetto Cook
Categories Vegetable
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 13
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 regrigerate for at least 2 hours or overnight. Serve with slotted spoon.
Nutrition Facts : Calories 148.2, Fat 13.8, SaturatedFat 1.9, Sodium 231, Carbohydrate 6.2, Fiber 1.9, Sugar 3, Protein 1.2
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