Marinated Vegetables With Poppy Seed Dressing Recipes

JODI'S MARINATED VEGGIES

Steps:

• Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
• In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
• In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
• Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.

GRILLED VEGETABLE SALAD WITH POPPY SEED DRESSING

Steps:

• In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving., In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally., Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.

MARINATED VEGETABLE SALAD WITH POPPY SEED DRESSING

Steps:

• In a medium bowl, toss together all the salad ingredients.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad. Stir gently to coat. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.
• (Per Serving)
• Calories: 61
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 12mg
• Carbohydrates: 11g
• Fiber: 1g
• Sugars: 7g
• Protein: 1g
• Dietary Exchanges
• 1/2 Starch
• 1 Vegetable
• 1/2 Fat

MARINATED FRESH VEGETABLES

Steps:

• In a large bowl, combine the cauliflower, broccoli, mushrooms, celery and green pepper. In a small bowl, combine dressing ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours.

POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

MARINATED VEGETABLES WITH MUSTARD DILL DRESSING

Steps:

• Make marinade:
• In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
• Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
• In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• Make dressing:
• In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
• Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

MARINATED VEGETABLES WITH POPPY SEED DRESSING RECIPE

Steps:

• 1. Prepare all the vegetables 2. Blend together all the dressing ingredients 4. Pour over diced vegetables and serve on a bed of lettuce