Marinated Garden Salad Recipes

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MARINATED FRESH VEGETABLE SALAD



Marinated Fresh Vegetable Salad image

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

  • In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

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

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

Steps:

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

MARINATED SALAD



Marinated Salad image

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

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

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 GARDEN TORTELLINI SALAD



Marinated Garden Tortellini Salad image

Italian colors and flavors top the bill in this pretty pasta salad, with convenient prepared tortellini and frozen broccoli florets.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 3h20m

Yield 4

Number Of Ingredients 7

1 package (9 oz) refrigerated cheese-filled tortellini
2 cups frozen broccoli florets
1 cup halved cherry tomatoes
4 medium green onions, sliced (1/4 cup)
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices
1/2 cup Italian dressing
1 tablespoon salad supreme seasoning

Steps:

  • Cook tortellini as directed on package to desired doneness, adding broccoli during last minute of cook time. Drain; rinse with cold water to cool. Drain well.
  • Meanwhile, in large bowl, mix remaining ingredients.
  • Add cooked tortellini and broccoli to salad; toss gently to coat. Cover; refrigerate at least 3 hours to blend flavors. Stir gently before serving.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g

MARINATED GARDEN SALAD



Marinated Garden Salad image

This recipe is colorful, tangy and crunchy. With six simple ingredients, it's a salad I can toss together in minutes then marinate for 1 hour to beautifully blend the flavor.-Judith Anglen, Riverton, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 5 servings.

Number Of Ingredients 6

1/2 cup sliced celery
1/2 cup sliced cucumber
1/2 cup sliced carrots
1/2 cup slice radishes
1/2 cup bottled Italian salad dressing
5 cups torn salad greens

Steps:

  • In a large bowl, combine the celery, cucumber, carrots, and radishes. Add the dressing and refrigerate for 1 hour. Just before serving, add greens and toss.

Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MARINATED GARDEN TOMATOES



Marinated Garden Tomatoes image

My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It's great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It's tangy taste is much loved, even by my non veggie-loving kids!

Provided by Mrs_Mike

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 4h20m

Yield 10

Number Of Ingredients 9

¾ cup red wine vinegar
½ cup olive oil
⅓ cup chopped fresh parsley
1 tablespoon snipped fresh thyme
3 cloves garlic, minced
2 teaspoons coarsely ground salt
½ teaspoon coarsely ground black pepper
6 large tomatoes, sliced 1/4-inch thick
½ cup thinly sliced green onions

Steps:

  • Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.
  • Place tomatoes and onions in an 11x13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 6.5 g, Fat 11.1 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 472.9 mg, Sugar 3 g

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Top Asked Questions

How do you make marinated vegetables salad at home?
PER SERVING % DAILY VALUE Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss. Marinated Vegetable Salad (Ensalada...
What is a marinated salad made of?
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing. 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.
How do you make marinated chicken salad?
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. Watch the fire crew of East Naples, Florida, prepare marinated grilled chicken.
How do I Make my Own salad dressing?
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.

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