Marinated Calico Salad Recipes

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CRUNCHY CALICO SALAD

Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 128 servings (3/4 cup each).

Number Of Ingredients 12



Crunchy Calico Salad image

Steps:

  • In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

Nutrition Facts :

12 packages (16 ounces each) frozen corn, thawed
12 packages (16 ounces each) frozen peas, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups chopped green onions
3 jars (4 ounces each) diced pimientos, drained
6 cups mayonnaise
2-1/4 cups grated Parmesan cheese
2-1/4 cups milk
3/4 cup lemon juice
2 tablespoons salt
1-1/2 teaspoons pepper
6 cups slivered almonds, toasted

QUICK CALICO SALAD

This is a light, colorful and tasty salad. Fortunately, it travels well because it's an expected dish at my family reunions.-Joanne Neuendorf, Potosi, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12



Quick Calico Salad image

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 86mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup cherry or grape tomatoes
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fat-free sour cream
2 tablespoons fat-free milk
1 tablespoon ranch salad dressing mix
1/4 cup unsalted sunflower kernels
3 bacon strips, cooked and crumbled

MARINATED CALICO SALAD

I made this for my family reunion last summer. I doubled the recipe, and within 30 minutes, it was gone. Everyone loved it. This recipe is always a crowd pleasure.

Provided by Kathy Schroeder

Categories     Other Salads

Time 10m

Number Of Ingredients 12



Marinated Calico Salad image

Steps:

  • 1. Place all vegetables in a large glass container with a lid.
  • 2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
  • 3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
  • 4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

1 can french style green beans, drained
1 can shoe peg white corn, drained
1 can baby peas, drained
1 sm. jar pimentos drained
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper (green, or red)
3/4 cup sugar, or sugar substitute
3/4 cup vegetable oil
1/2 cup vinegar (i use apple cider)
1 tsp. salt,
1 tsp. pepper

MARINATED ITALIAN SALAD

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



Marinated Italian Salad image

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.

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

MARINATED THREE BEAN SALAD

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16



Marinated Three Bean Salad image

Steps:

  • In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.

1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1/2 cup water
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

MARINATED SEAFOOD SALAD

Provided by Food Network

Categories     appetizer

Yield 6 to 10 servings

Number Of Ingredients 20



Marinated Seafood Salad image

Steps:

  • In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
  • Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
  • Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
  • Preheat the grill.
  • On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.

2 cups white wine
1 1/2 tablespoons black peppercorns
3 garlic cloves
2 bay leaves
3 quarts water
1 lemon, juiced
2 pounds octopus (will shrink by 1/2 when cooked)
1 pound medium shrimp, peeled and de-veined
1 pound calamari, cleaned and cut into rings
1 pound lump crabmeat
1/2 cup julienned carrots
1/2 cup julienned onions
1/2 cup julienned celery
1/2 cup extra-virgin olive oil
1/2 cup chopped garlic
1/2 cup chopped parsley leaves
1 cup orange segments
2 cups orange juice
Salt and pepper
Olive oil

CALICO SALAD

This is the ultimate in bean salads. It has a tangy sauce and is not in the slightest boring. I like to serve this with any kind of BBQ.

Provided by laursy

Categories     Beans

Time 8h15m

Yield 30 serving(s)

Number Of Ingredients 12



Calico Salad image

Steps:

  • Drain canned vegetables.
  • Combine vegetables, peppers and red onion.
  • Add sauce and marinate overnight for best taste. Stir often.

Nutrition Facts : Calories 70.1, Fat 2.5, SaturatedFat 0.3, Sodium 80.1, Carbohydrate 10.7, Fiber 2, Sugar 5.6, Protein 1.7

1 (14 ounce) can green beans
1 (14 ounce) can yellow wax beans
1 (14 ounce) can red kidney beans
1/2 cup red pepper, cubes
1/2 cup green pepper, cubes
1 red onion, sliced into thin circles
3/4 cup sugar
1 cup cider vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper
for variety you could also add chickpeas or black beans

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

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

CALICO CORN SALAD

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12



Calico Corn Salad image

Steps:

  • In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

CALICO BLACK BEAN SALAD

This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It's perfect for picnics and convenient, too, since you can make it a day ahead. -Linda Holland, Lantana, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12



Calico Black Bean Salad image

Steps:

  • In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper. , In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

2 cans (15 ounces each) black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
DRESSING:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

CALICO SALAD

This is not only a great, filling, robust side dish, but can serve as the main entree when you want a light dinner. Say on a hot August night. Also makes a good quick lunch when you have some left over and no time to cook a real lunch.

Provided by Clifford Boren

Categories     Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10



Calico Salad image

Steps:

  • Wash and drain all three cans of beans.
  • Dump the beans into a large mixing bowl.
  • Add the chopped pepper and onion to the bowl.
  • In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
  • Pour over salad.
  • Chill in refrigerator for a couple of hours.
  • Enjoy!

Nutrition Facts : Calories 338.9, Fat 18.6, SaturatedFat 2.4, Sodium 504.7, Carbohydrate 37.4, Fiber 6.6, Sugar 18.3, Protein 7

1/2 cup sugar (or Equal)
1/2 cup oil
1/2 cup vinegar (I like red wine vinegar)
1 teaspoon salt
ground pepper
1/2 bell pepper (I like the red ones)
1 medium onion, chopped
1 can cut green beans
1 can red kidney beans
1 can yellow wax bean

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