Marinated Vegetable Salad With String Cheese Recipes

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MARINATED CHEESE-TOPPED SALAD



Marinated Cheese-Topped Salad image

A lovely vinaigrette coats this green salad that's tossed with tomatoes, olives and marinated cream cheese 'croutons.' I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup olive oil
2 tablespoons minced fresh Italian parsley
2 tablespoons lemon juice
1 tablespoon minced fresh oregano
1 tablespoon red wine vinegar
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese, chilled
4 cups torn romaine
2 cups fresh arugula or baby spinach
1-1/2 cups grape tomatoes, halved
2 shallots, thinly sliced
1/2 cup medium pitted green olives

Steps:

  • For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes., In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

Nutrition Facts : Calories 342 calories, Fat 34g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

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

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

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.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time P1DT35m

Yield 8 to 10 servings

Number Of Ingredients 10

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

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



Marinated Vegetable Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14

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

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



Marinated Vegetable Salad image

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

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

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

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 VEGETABLE SALAD



Marinated Vegetable Salad image

Provided by Debra A. Broeker

Categories     Salad     Olive     Pepper     Tomato     Vegetable     No-Cook     Vegetarian     Low Cal     Summer     Bon Appétit     Missouri

Yield Serves 6 to 8

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
1 6-ounce can sliced black olives, drained
1/2 cup grated Parmesan
1 teaspoon minced fresh parsley
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 8-ounce bottle Italian dressing
1 12-ounce basket cherry tomatoes, halved
Salt and pepper

Steps:

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

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 VEGETABLE SALAD



Marinated Vegetable Salad image

This colorful summer salad is packed with vitamins. Bright orange carrots scream "beta-carotene" loud and clear. Green beans, peas, and almonds bring vitamin B -- and almonds also add a dose of E to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 13

Coarse salt and ground pepper
1 cup green beans, stems removed, halved crosswise
1 carrot, cut into strips
1 cup peas
1 cup corn kernels
3 tablespoons olive oil
1 small red onion, diced
2 yellow squashes, cut into strips
1/4 cup red-wine vinegar
1 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup salted almonds, chopped

Steps:

  • In a medium pot of boiling salted water, cook green beans and carrot until crisp-tender, 1 to 2 minutes. Add peas and corn during the last minute of cooking. Drain. Run under cold water; drain, dry well, and put in a bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add onion; cook until soft, 5 to 7 minutes. Add squashes; cook until crisp-tender, about 3 minutes. Place in bowl with drained veggies; add rest of oil, vinegar, mustard, and tomatoes. Add salt and pepper; toss. Top with feta and almonds.

Nutrition Facts : Calories 300 g, Fat 19 g, Fiber 7 g, Protein 10 g

MEDITERRANEAN MARINATED VEGETABLE SALAD



Mediterranean Marinated Vegetable Salad image

Make our Mediterranean Marinated Vegetable Salad for a big, distinct taste. Our Mediterranean Marinated Vegetable Salad includes flavorful cheese crumbles, to which we say, "Yes, please!"

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

2 large tomatoes, cut into wedges
1 each green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup KRAFT Natural Three Cheese Crumbles

Steps:

  • Combine vegetables in large bowl.
  • Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
  • Add cheese; mix lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

MARINATED VEGETABLE SALAD WITH STRING CHEESE



Marinated Vegetable Salad With String Cheese image

This is very good salad that I got from DD2 uncle's wife. It makes a ton, but never lasts too long, it is that good. If you can't find pearl onions, use frozen and thaw before using in recipe. Cook time is refrigerator time.

Provided by mandabears

Categories     Cheese

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 16

10 ounces ripe olives, well drained
1 whole cauliflower, separated into flowerets
3 white pearl onions, cut into quarters
1 lb mushroom, use the smallest ones you can find
1 bell pepper, chopped
3 carrots, julienned
1/2 pint cherry tomatoes
1/2 bunch broccoli, separated into flowerets
1 zucchini, sliced and cut in half
4 pieces mozzarella string cheese, cut in 1/2 inch pieces
1/3 cup olive oil
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/8 cup sugar
1/2 teaspoon black pepper, ground
2 garlic cloves, finely minced

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.

Nutrition Facts : Calories 216.2, Fat 16.6, SaturatedFat 3, Cholesterol 6, Sodium 315, Carbohydrate 14, Fiber 4.2, Sugar 6.5, Protein 6

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