Marinated Vegetable Salad Ensalada De Verduras Marinados Recipes
MARINATED VEGETABLE SALAD
Provided by Trisha Yearwood
Categories side-dish
Time P1DT35m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
MARINATED VEGETABLE SALAD (ENSALADA DE VERDURAS MARINADOS)
Here's a nice marinated salsa-based salad. It makes a nice side dish, or you can put it into tacos too.
Provided by kolibri
Categories Greens
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all incredienst, toss well to coat.
- Refrigirate for at least two hours.
Nutrition Facts : Calories 184.3, Fat 10.1, SaturatedFat 1.4, Sodium 391.9, Carbohydrate 20.9, Fiber 7.1, Sugar 5.5, Protein 6
MEDITERRANEAN MARINATED VEGETABLE SALAD
Make and share this Mediterranean Marinated Vegetable Salad recipe from Food.com.
Provided by Terry K
Categories Onions
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Toss tomatoes, peppers, zucchini and onions in large bowl.
- Combine dressing, basil and garlic. Pour over vegetable mixture, toss to coat.
- Add cheese, mix lightly. Refrigerate at least 1 hour before serving.
- Makes 8 servings, 1 cup each.
Nutrition Facts : Calories 90, Fat 5.8, SaturatedFat 0.9, Sodium 331.8, Carbohydrate 9.4, Fiber 1.9, Sugar 4.6, Protein 1.6
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
Steps:
- Combine all ingredients, except tomatoes, in large bowl.
- Cover and refrigerate overnight, stirring occasionally.
- Add tomatoes, season with salt and pepper and toss.
SUMMER VEGETABLE SALAD
There are several versions of "Marinated Vegetable Salad" on Zaar, this is a take and tweaked recipe of my mom's, it is a bit different and a favorite in our family. This is wonderful for potlucks or when you want to make a huge salad. The Dressing is the key to this refreshing summer salad. You can put almost any kind of canned veggies to this, even garbonzo beans .... just dump all into a colander and let them drain. Be sure to make the dressing and give it time to chill. Thanks Mom!
Provided by Vseward Chef-V
Categories Low Protein
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix 1 cup sugar, vegetable oil, pepper, and salt in a saucepan; bring to a boil. Cool. Toss dressing with remaining ingredients. Add your favorite canned veggies, be colorful and creative -- this makes a beautiful salad!
- Mix and chill for at least 8 hours.
Nutrition Facts : Calories 238.3, Fat 9.8, SaturatedFat 1.3, Sodium 219.9, Carbohydrate 37.2, Fiber 4.2, Sugar 18.9, Protein 3.9
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
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 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
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
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
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.
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 VEGETABLE SALAD
A delicious summer salad. If you don't like raw vegetables, you can steam the broccoli, cauliflower and zucchini a little. In fact, I prefer it that way.
Provided by Jo Ann L
Categories Cauliflower
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the cauliflower, broccoli and zucchini into bite-size pieces.
- Halve or quarter the mushrooms, depending upon their size.
- Cut the olives in half.
- Combine remaining ingredients, mixing well and stir in the vegetables and olives.
- Marinate overnight, or for at least 8 hours, stirring occasionally.
- Remove the garlic clove pieces before serving.
- Serve cold.
Nutrition Facts : Calories 226.3, Fat 18.7, SaturatedFat 2.5, Sodium 54.8, Carbohydrate 12.8, Fiber 3, Sugar 4.3, Protein 5.3
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