Easy Marinated Veggie Salad Recipes

MARINATED VEGETABLE SALAD

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

Marinated Vegetable Salad image

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.

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

MARINATED VEGETABLE SALAD

Provided by Trisha Yearwood

Categories side-dish

Time P1DT35m

Yield 8 to 10 servings

Number Of Ingredients 10

Marinated Vegetable Salad image

Steps:

Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
Serve with a slotted spoon to drain the excess oil.

Ingredients

1 cup sugar
1 cup red wine vinegar
1/2 cup olive oil
1 teaspoon salt
16 ounces frozen cut green beans, defrosted and drained, or fresh green beans
16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas
1 1/2 cups thinly chopped celery (about 4 stalks)
One 2-ounce jar chopped pimientos
2 small sweet onions, thinly sliced
1 red bell pepper, cored, seeded and chopped

MARINATED VEGETABLE SALAD

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

Marinated Vegetable Salad image

Steps:

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

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

MARINATED SALAD

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Marinated Salad image

Steps:

Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

MARINATED VEGGIE SALAD

"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

Marinated Veggie Salad image

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.

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

SIMPLE MARINATED VEGETABLES

Crisp and refreshing, this lovely veggie salad takes center stage whenever Hindy Silberstein serves it. "I like to toss it together for large gatherings and parties," she says from Highland Mills, New York. "I always place it in the middle of the table so folks have easy access. Before I know it, my 'center-piece' bowl is empty!"

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Simple Marinated Vegetables image

Steps:

In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

3 medium yellow summer squash, sliced 1/4 inch thick
1 each medium green, sweet red, yellow and orange peppers, sliced or chopped
1 small red onion, thinly sliced and separated into rings
1 can (15 ounces) whole baby corn, drained
1 medium carrot, thinly sliced
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD

This is a simple and delicious change from cucumbers in vinegar and makes a great vegetarian snack or side dish. It's also great in that it requires no cooking at all! I make this all Summer long and have some whenever I get the 'munchies'. A friend used to serve this to me when I lived in Arkansas and I've never forgotten how to make it.

Provided by Two Socks

Categories Low Protein

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Simple 1-2-3 Marinated Vegetable Salad image

Steps:

Make the dressing by combining all the dressing ingredients in a small bowl.
Whisk until the sugar is dissolved.
Set aside.
To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
Cover and chill at least six hours before serving, stirring at least every hour.
When ready to serve, let salad stand at room temperature for 5 minutes.
This is easiest to eat when served in a bowl and eaten with a spoon.
Be sure to get plenty of the juices into each bowl.

Ingredients

1/2 cup white vinegar
1/2 cup canola oil or 1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 onion, roughly chopped
2 green peppers, seeded and chopped into small cubes
3 cucumbers, peeled and cut into small cubes
4 tomatoes, cut into small cubes

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Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.

Easy Marinated Veggie Salad Recipes

MARINATED VEGETABLE SALAD

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

MARINATED VEGETABLE SALAD

MARINATED VEGETABLE SALAD

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

MARINATED SALAD

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

MARINATED VEGGIE SALAD

"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.

SIMPLE MARINATED VEGETABLES

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD

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