Easy Marinated Veggie Salad Recipes

THE BEST MARINATED VEGETABLE SALAD

Steps:

• Add veggies to Quick Marinator container or a large bowl.
• In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
• Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
• Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving.
• If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using.
• Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container.
• Transfer salad to a dish to serve or chill as preferred in the fridge.*

MARINATED VEGETABLE SALAD

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.

EASY MARINATED VEGGIE SALAD

Steps:

• In a salad bowl, combine the beans, peas, celery, green pepper, onions and pimientos. In a small bowl, combine the dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

MARINATED VEGETABLE SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion.
• Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

MARINATED VEGETABLE SALAD

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.

MARINATED VEGETABLE SALAD

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.

MARINATED VEGETABLE SALAD

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

Steps:

• Mix all ingredients except bacon flavor bits in large bowl.
• Cover and refrigerate at least 2 hours, stirring occasionally.
• Just before serving, spoon vegetable onto 6 salad plates, using slotted spoon. Sprinkle each with 1 tablespoon bacon flavor bits.

EASY MARINATED VEGETABLES

Steps:

• Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
• Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

MARINATED CANNED VEGETABLE SALAD

Steps:

• Open all cans and drain vegetables and beans well.
• Mix in a large bowl.
• Add in chopped vegetables.
• Pour over dressing.

MARINATED VEGETABLE SALAD

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.

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD

Steps:

• Make the dressing by combining all the dressing ingredients in a small bowl.
• Whisk until the sugar is dissolved.
• Set aside.
• To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
• Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
• Cover and chill at least six hours before serving, stirring at least every hour.
• When ready to serve, let salad stand at room temperature for 5 minutes.
• This is easiest to eat when served in a bowl and eaten with a spoon.
• Be sure to get plenty of the juices into each bowl.