Warm Mussel And Marinated Vegetable Salad Recipes

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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

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.

WARM MUSSEL AND MARINATED VEGETABLE SALAD



Warm Mussel and Marinated Vegetable Salad image

Provided by Maguy Le Coze

Categories     Salad     Vegetable     Mussel

Yield Makes 4 servings

Number Of Ingredients 15

1/2 cup zucchini in 1/4-inch dice
1/3 cup fennel in 1/4-inch dice
1/2 cup seeded ripe tomato in 1/4-inch dice
1 teaspoon chopped shallot
pinch cayenne
fine sea salt, to taste
freshly ground white pepper, to taste
1 teaspoon chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1/2 clove garlic, peeled and split in half
1 teaspoon drained capers
4 imported black olives, pitted and diced
1/4 cup olive oil
1/4 cup extra-virgin olive oil
3 pounds mussels, steamed open and picked from shells

Steps:

  • Bring a pot of water to a boil and blanch the zucchini for 1 minute. Drain and refresh under cold running water. Drain again and place in a bowl with the fennel, tomato, and shallot. Season with cayenne, salt, and pepper. Add the parsley, basil, garlic, capers, olives, and olive oils. Mix well. Cover and refrigerate for at least 2 hours or up to 6 hours.
  • Arrange the mussels in a radial pattern in 4 shallow, oven proof bowls. (The mussels maybe arranged and refrigerated several hours before serving.)
  • To serve, preheat the oven to 400 degrees. Place the mussels in the oven just to warm them through, about 2 minutes. Using a slotted spoon, top the mussels with the vegetable mixture. Drizzle about 1 tablespoon of the oil from the mixture over each bowl. Serve immediately.

GOAN WARM MUSSEL SALAD (TISRU)



Goan Warm Mussel Salad (Tisru) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

1 cup finely chopped onions
2 tablespoons light vegetable oil
1 tablespoon finely shredded fresh ginger
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon ground red pepper
1/2 cup rich coconut milk
Coarse salt to taste
4 pounds mussels (about 4 dozen), scrubbed clean
Juice of 1 lemon
2 tablespoons chopped cilantro leaves
2 tablespoons grated unsweetened coconut (optional)

Steps:

  • Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.;

WARM MUSSEL AND MARINATED VEGETABLE SALAD



Warm Mussel and Marinated Vegetable Salad image

Categories     Salad     Herb     Tomato     Vegetable     Steam     Low/No Sugar     Mussel     Fennel     Zucchini     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

1/2 fennel bulb (sometimes called anise)
1 small vine-ripened tomato
1 medium zucchini
1 teaspoon chopped shallot
a pinch cayenne
fine sea salt
freshly ground white pepper
1/2 medium garlic clove
4 imported black olives
1 teaspoon chopped fresh flat-leafed parsley leaves
2 tablespoons chopped fresh basil leaves
1 teaspoon drained capers
1/4 cup olive oil
1/4 cup extra-virgin olive oil
3 pounds mussels (preferably cultivated)
1/3 cup water

Steps:

  • Trim fennel stalks flush with bulb, discarding stalks, and cut enough of bulb into 1/4-inch dice to measure 1/3 cup. Peel and seed tomato. Separately cut enough tomato and zucchini into 1/4-inch dice to measure 1/2 cup each. In a small saucepan of boiling water blanch zucchini 1 minute and drain in a sieve. Rinse zucchini under cold water to stop cooking and drain well.
  • In a bowl combine zucchini, fennel, tomato, shallot, and cayenne and season with sea salt and white pepper. Halve garlic and pit and chop olives. Add garlic and olives to vegetable mixture with parsley, basil, capers, and oils, stirring to combine well. Chill salad, covered, at least 2 hours and up to 6.
  • Scrub mussels and pull off beards. Heat a large heavy skillet over moderately high heat until hot and add water and half of mussels. Steam mussels, covered, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to a bowl. Discard any unopened mussels. Repeat procedure with liquid remaining in skillet and remaining mussels.
  • Remove mussels from shells and divide among 4 shallow bowls. With a slotted spoon mound salad over mussels, tossing if desired. Drizzle each salad with 1 tablespoon dressing remaining in bowl.

WARM MUSSELS AND POTATO SALAD



Warm Mussels and Potato Salad image

Provided by Marian Burros

Categories     side dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

1 pound large new potatoes
Pan spray
3 dozen small mussels, or 2 dozen large
1/4 cup dry white wine
1 small red onion to make 2 tablespoons minced
6 or 7 sprigs marjoram to make about 2 teaspoons finely chopped
2 teaspoons olive oil
1 tablespoon white-wine vinegar
1 very large tomato to make about 1 cup chopped
2 slices crusty country bread
1/8 teaspoon salt

Steps:

  • Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
  • Prepare stove-top grill. Arrange potatoes on grill before heating it, and spray second side of potatoes. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
  • Wash mussels thoroughly and remove beards. Discard any with open shells. Place in pot with the wine; cover, and bring to a boil. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
  • Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
  • When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
  • Wash, trim and chop tomato into small cubes; then, stir into bowl.
  • When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 834 milligrams, Sugar 7 grams, TransFat 0 grams

OVERNIGHT MARINATED VEGETABLE SALAD



Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MARINATED VEGETABLE AND OLIVE SALAD



Marinated Vegetable and Olive Salad image

This bright, crisp combination of marinated vegetables is perfect for summer!

Provided by Jessica Moretz

Categories     Salad     Vegetable Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 13

2 cups fresh green beans, trimmed and halved
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced mushrooms
½ cup cherry tomatoes
1 (6 ounce) can black olives, drained
½ cup red wine vinegar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon monosodium glutamate (MSG)
1 tablespoon garlic salt
1 tablespoon dried dill weed
1 ½ cups extra virgin olive oil

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.

Nutrition Facts : Calories 434 calories, Carbohydrate 7.4 g, Fat 44.5 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 1922.4 mg, Sugar 1 g

ZESTY MARINATED VEGETABLE SALAD



Zesty Marinated Vegetable Salad image

Make and share this Zesty Marinated Vegetable Salad recipe from Food.com.

Provided by Mysterygirl

Categories     Cauliflower

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 head broccoli, chopped
1 head cauliflower, chopped
8 ounces mushrooms, quartered
1 bermuda onion, diced
1 green pepper, sliced
1 red pepper, sliced
1 cucumber, sliced
1 bunch green onion, sliced
1 bottle zesty Italian salad dressing

Steps:

  • Mix all vegetables (or any other combination you choose).
  • Add salad dressing and marinate for at least 4 hours or overnight.

Nutrition Facts : Calories 74, Fat 0.7, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 15, Fiber 5.1, Sugar 5.8, Protein 5.4

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

A delicious summer salad. If you don't like raw vegetables, you can steam the broccoli, cauliflower and zucchini a little. In fact, I prefer it that way.

Provided by Jo Ann L

Categories     Cauliflower

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 head cauliflower
1 lb broccoli floret
1 -2 zucchini
2 cups fresh mushrooms, preferable smallish white button mushrooms
1 can large black olives
1/2 cup oil
1/2 cup white vinegar or 1/2 cup wine vinegar
1/4 cup lemon juice
1 -2 teaspoon sugar (to taste)
1 clove garlic, cut in thirds
salt and pepper

Steps:

  • Cut the cauliflower, broccoli and zucchini into bite-size pieces.
  • Halve or quarter the mushrooms, depending upon their size.
  • Cut the olives in half.
  • Combine remaining ingredients, mixing well and stir in the vegetables and olives.
  • Marinate overnight, or for at least 8 hours, stirring occasionally.
  • Remove the garlic clove pieces before serving.
  • Serve cold.

Nutrition Facts : Calories 226.3, Fat 18.7, SaturatedFat 2.5, Sodium 54.8, Carbohydrate 12.8, Fiber 3, Sugar 4.3, Protein 5.3

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

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