Marinated Vegetable Salad Ensalada De Verduras Marinados Recipes

Steps:

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

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.

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

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.

Steps:

• Combine all incredienst, toss well to coat.
• Refrigirate for at least two hours.

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.

Steps:

• Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets. In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.
• DRESSING: In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard. Using whisk or with machine running, gradually pour in oil, mixing well. Season with salt and pepper to taste.
• Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times. Drain and serve in glass bowl. Makes about 12 servings.
• The Canadian Living Entertaining Cookbook.

Steps:

• In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight.

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.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
• Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

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.

Steps:

• In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

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.

Steps:

• Mix all marinade ingredients; set aside.
• Core, rinse, and thoroughly drain lettuce.
• Chill.
• Place cauliflower and green beans in saucepan.
• Cover with boiling water and let stand 5 minutes.
• Drain well.
• Hold under cold water until cool, then soad in cold water 5 minutes.
• Drain thoroughly.
• Place potatoes and carrots in 2 quart saucepan.
• Add water and boil until tender-crisp, about 5 minutes.
• Drain; rinse with cold water.
• Drain thoroughly.
• In large bowl, toss cauliflower, beans, potatoes, carrots, mushrooms and olives.
• Pour marinade over vegetables; toss again.
• Cover and refrigerate 24 hours.
• At serving time, slice lettuce crosswise into 1 inch thick slices, then cut lengthwise into chunks.
• Toss vegetables with lettuce chunks.