Marinated Vegetable Salad With String Cheese Recipes

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MEDITERRANEAN MARINATED VEGETABLE SALAD

Make our Mediterranean Marinated Vegetable Salad for a big, distinct taste. Our Mediterranean Marinated Vegetable Salad includes flavorful cheese crumbles, to which we say, "Yes, please!"

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 8



Mediterranean Marinated Vegetable Salad image

Steps:

  • Combine vegetables in large bowl.
  • Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
  • Add cheese; mix lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

2 large tomatoes, cut into wedges
1 each green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup KRAFT Natural Three Cheese Crumbles

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.

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 CHEESE-TOPPED SALAD

A lovely vinaigrette coats this green salad that's tossed with tomatoes, olives and marinated cream cheese 'croutons.' I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14



Marinated Cheese-Topped Salad image

Steps:

  • For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes., In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

Nutrition Facts : Calories 342 calories, Fat 34g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup olive oil
2 tablespoons minced fresh Italian parsley
2 tablespoons lemon juice
1 tablespoon minced fresh oregano
1 tablespoon red wine vinegar
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese, chilled
4 cups torn romaine
2 cups fresh arugula or baby spinach
1-1/2 cups grape tomatoes, halved
2 shallots, thinly sliced
1/2 cup medium pitted green olives

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.

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 VEGETABLE SALAD WITH STRING CHEESE

This is very good salad that I got from DD2 uncle's wife. It makes a ton, but never lasts too long, it is that good. If you can't find pearl onions, use frozen and thaw before using in recipe. Cook time is refrigerator time.

Provided by mandabears

Categories     Cheese

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 16



Marinated Vegetable Salad With String Cheese image

Steps:

  • In a medium pan bring marinade ingredients to a boil.
  • Remove from heat.
  • Let cool for 5 minutes.
  • Put all vegetables except tomatoes in a large non-metal bowl.
  • Pour marinade over vegetables.
  • Refrigerate for 24 hours.
  • Toss, drain, add tomatoes and cheese.

Nutrition Facts : Calories 216.2, Fat 16.6, SaturatedFat 3, Cholesterol 6, Sodium 315, Carbohydrate 14, Fiber 4.2, Sugar 6.5, Protein 6

10 ounces ripe olives, well drained
1 whole cauliflower, separated into flowerets
3 white pearl onions, cut into quarters
1 lb mushroom, use the smallest ones you can find
1 bell pepper, chopped
3 carrots, julienned
1/2 pint cherry tomatoes
1/2 bunch broccoli, separated into flowerets
1 zucchini, sliced and cut in half
4 pieces mozzarella string cheese, cut in 1/2 inch pieces
1/3 cup olive oil
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/8 cup sugar
1/2 teaspoon black pepper, ground
2 garlic cloves, finely minced

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

MARINATED VEGETABLE SALAD

Provided by Debra A. Broeker

Categories     Salad     Olive     Pepper     Tomato     Vegetable     No-Cook     Vegetarian     Low Cal     Summer     Bon Appétit     Missouri

Yield Serves 6 to 8

Number Of Ingredients 14



Marinated Vegetable Salad image

Steps:

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

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
1 6-ounce can sliced black olives, drained
1/2 cup grated Parmesan
1 teaspoon minced fresh parsley
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 8-ounce bottle Italian dressing
1 12-ounce basket cherry tomatoes, halved
Salt and pepper

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