Marinated Salad Recipes

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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

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 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.

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 COURGETTE SALAD

Low fat and superhealthy.

Provided by Merrilees Parker

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Number Of Ingredients 3



Marinated courgette salad image

Steps:

  • Using a vegetable swivel peeler or mandolin, slice the courgettes into long thin ribbons and place in a shallow serving dish. Whisk the lemon juice with the olive oil in a small bowl and season generously.
  • Drizzle over the courgette ribbons and leave to marinate for 15 mins before serving.

Nutrition Facts : Calories 117 calories, Fat 11.4 grams fat, SaturatedFat 1.7 grams saturated fat, Carbohydrate 1.8 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.2 grams fiber, Protein 1.8 grams protein, Sodium 0.2 milligram of sodium

2 large or 4 small courgettes , topped and tailed
juice 1 lemon
4 tbsp extra-virgin olive oil

MARINATED SALAD

This is a delicious salad that can be made ahead of time. The marinating gives it a lot of flavor and your family will be sure to love it.-Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 7



Marinated Salad image

Steps:

  • In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 144 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 646mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
1 medium red onion, halved and sliced
1 can (8 ounces) sliced water chestnuts, drained
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 bottle (16 ounces) Italian salad dressing

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 Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14



Marinated Vegetable Salad image

Steps:

  • Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
  • Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

7 ounces/200 g carrots
7 ounces/200 g haricots verts
7 ounces/200 g Savoy cabbage
7 ounces/200 g cauliflower
3 tablespoons mustard seeds
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon ground turmeric
About 1/2 cup/125 ml grapeseed or peanut oil
8 small shallots, quartered or cut into eighths, depending on the size
2 tablespoons red wine vinegar
Salt and freshly ground pepper
Lemon juice, to taste
Crusty bread, for serving

MARINATED VEGETABLE SALAD

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 6

Number Of Ingredients 10



Marinated Vegetable Salad image

Steps:

  • In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

2 1/2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
2 Dijon-style mustard
dried red hot pepper flakes to taste
1/2 cup olive oil
1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled
1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)
1 pound broccoli, cut into flowerets (about 5 cups)
2 red bell peppers, cut into thin strips (about 1 1/2 cups)
1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

MARINATED VEGETABLE SALAD

Celery seed dressing is used to marinate this mixture of vegetables.

Provided by Abby y Salah

Categories     Salad     Vegetable Salad Recipes

Yield 4

Number Of Ingredients 10



Marinated Vegetable Salad image

Steps:

  • Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
  • Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 48.4 g, Fat 14.5 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 638.9 mg, Sugar 41.8 g

¾ cup white sugar
1 teaspoon celery seed
½ teaspoon ground black pepper
1 cup distilled white vinegar
¼ cup canola oil
1 teaspoon salt
2 cups cucumbers, peeled and thinly sliced
1 onion, sliced into thin rings
2 cups thinly sliced carrots
½ cup chopped celery

ARTICHOKE AND OLIVE FARRO SALAD

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories     dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10



Artichoke and Olive Farro Salad image

Steps:

  • Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
  • Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
  • Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

MARINATED ARTICHOKE SALAD

From Idiot's Guide to the Mediterranean Diet. The flavors of an anitpasto platter are combined to make a quick delicious salad. Also works as a spread for nice crusty bread.

Provided by Blue Jasper

Categories     Spreads

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 10



Marinated Artichoke Salad image

Steps:

  • IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.

Nutrition Facts : Calories 56.2, Fat 4.3, SaturatedFat 1.3, Cholesterol 5.6, Sodium 262.9, Carbohydrate 3.5, Fiber 1.6, Sugar 0.9, Protein 1.5

1/2 cup water-packed artichoke hearts, drained
1/4 cup kalamata olive, pitted and chopped
1/3 cup roasted red pepper, chopped
1/4 cup feta cheese, crumbled
2 tablespoons red onions, finely chopped
1 tablespoon olive oil, extra-virgin
1 tablespoon balsamic vinegar
1 garlic clove, finely minced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground

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