Marinated Summer Vegetable Salad Low Fat Recipes

MARINATED VEGETABLE SALAD

Steps:

• Place all vegetables in a large bowl.
• Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
• Pour dressing over vegetables.
• Refrigerate salad for at least 2 hours (or overnight).

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:

• For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
• Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

OVERNIGHT MARINATED VEGETABLE SALAD

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.

SUMMER VEGGIE SALAD

Steps:

• Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
• Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
• Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

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.

FRESH MARINATED VEGETABLE SALAD

Steps:

• Mix together marinade ingredients.
• Chop vegetables in a small dice. I like little squares.
• Pour over vegetables.
• Stir until vegetables are well covered.
• Marinate overnight. Stir or shake a couple of times.

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.

MARINATED VEGETABLE AND OLIVE SALAD

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.

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
• Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
• Bake for 25-30 minutes, until the vegetables are golden brown.
• Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
• Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
• Pour over the chimichurri dressing and toss until evenly distributed.
• Enjoy!

MARINATED SUMMER VEGETABLE SALAD (LOW FAT)

Steps:

• In a large bowl, combine all vegetables.
• Mix ingredients for marinade and pour over the vegetables, mixing until vegetables are well coated.
• Marinate in refrigerator until serving.