*I used cold veggies from the fridge to make the salad so it was already chilled when done marinating and ready to serve! Required fields are marked *. Stir once again before serving. Fill a large bowl about halfway with water and then fill with ice. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. This looks so bright and crisp! Remove from the heat, toss in the vinegar . Your email address will not be published. Required fields are marked *. 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), 1 red bell pepper, cored, seeded and chopped, Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010, Egg Prices Are Going Up Heres How You Can Make the Most ofThem, TikTok's Viral Pink Sauce Hits Walmart Shelves, Popeyes Kicks Off 2023 By Bringing Back a Spicy Fan Favorite, Man Snaps Record for Eating at Most Michelin-Starred Restaurants in a Day, 5 Best Juicers of 2023, Tested by Food Network Kitchen, 10 Valentines Day Food Bouquets That Are Way Better Than Flowers, 11 King Cakes You Can Buy Online for Mardi Gras, 8 Fruit Gifts Worthy of Any Lunar New Year Spread, 7 Best Air Fryers of 2023, Tested by Food Network Kitchen, Enter Twice Daily for Your Chance to Win HGTV Dream Home 2023, Enter Daily for Your Chance to Win $10,000. })(); Orzo Salad with Cherries and Lime Vinaigrette, Quinoa Salad with Chicken, Avocado & Oranges. Stir together the mustard seeds, garlic, ginger and turmeric. I like the Foodsaver as it makes for a quick way to marinate the salad and enjoy it within minutes. 1/2 teaspoon dried basil, crumbled 1 8-ounce bottle Italian dressing 1 12-ounce basket cherry tomatoes, halved Salt and pepper Combine all ingredients except cherry tomatoes and salt and pepper in. No more boring iceberg lettuce! } This lasts up to a week in the refrigerator. Let the vegetables sit in the marinade at least an hour or longer. And the dressing is exactly how I like them light and using fresh ingredients. Bell Peppers - I like red because they are sweeter. Add fennel, bell peppers, hot peppers, celery and onion. If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using. You can add or substitute any veggies that make you smile. Combine vegetables in large bowl. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Do you add honey in the marinade ? on: function(evt, cb) { In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. forms: { Combine dressing ingredients in a mason jar or small container with a lid and shake well. Pour marinade over vegetables. Combine chickpeas, vegetables, and olives in a large bowl. Super Salad - The Best of Bridge Super Salad This salad is ideal for serving at buffets and barbecues Ingredients 1 head romaine lettuce 1 head butter lettuce 1 head iceberg lettuce 1/2 cup grated parmesan cheese 2 oz. Then give the salad one more stir and its ready to serve! Pour dressing over vegetables, and stir gently. Serve with a slotted spoon to drain the excess oil. Drizzle the marinade overtop. In a serving bowl, combine all ingredients; toss to coat. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad. And, Im making Marinated Vegetable Salad, firing up the BBQ, and eating outside. So glad that you like it, Caitlin! Refrigerate for 24 hours. Wash, dry and tear salad greens into a large salad bowl. This recipe is so versatile because you can use whatever vegetables you family prefers. Dont forget to follow The Life Jolie onPinterestfor more recipe inspiration! This recipe is healthy, low calorie, vegan and gluten free. The Best Queso You Can Buy, According to Pros, Bluapple Review: This Amazon-Loved Gadget Extends the Life of Your Produce, Do Not Sell My Personal Information CA Residents, 1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces, 1 can (6 ounces) pitted ripe olives, drained. Step 2. Enjoy! Home Dishes & Beverages Salads Vegetable Salads. This fresh, healthy, flavorful side dish will perk up any menu and bring vibrant color to your table. When it comes to choosing vegetables for this easy marinated vegetable salad I go with a mix of firm and crunchy raw veggies and a few other vegetables that might have a little bit of a different texture. Enjoy! Step 2: Prepare the marinade Combine all of the marinade ingredients in a small bowl and whisk. This blog generates income via ads. Step 3. Err on the side of undercooking or you might end up with mushy veggies which is just plain yucky. The marinade for this salad is very simple to make and you really just need a handful of ingredients and a jar to shake it all up in. Questions & Replies Sign In to Ask a Question see 1 more reviews Repeat process with carrots, cooking about 3 minutes. Thanks so much for stopping by and for sharing!! } Ive just made another batch for Canadian thanksgiving on Monday with orange and purple cauliflower from the farmers market. If you continue to have issues, please contact us here. (If using the dried cilantro and ground ginger, you can whisk together the ingredients in a bowl.) I have had so much fun sifting through these old recipes, so many of which bring back childhood memories starting with this raw vegetable salad recipe! directions. Vinaigrette. Slice, cut or dice the veggies and add them to a large bowl. Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. Your email address will not be published. How to Make Vegetable Salad In a large bowl, mix together broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrots. { Cover and refrigerate for at least two hours (or better if overnight!). Thanks, Kristina! Home Dishes & Beverages Salads Salad Dressings. Oil-Free Dressing Combine all ingredients, except for the rosemary and thyme, in a high-speed blender. Yum! forms: { Ooh this looks like good stuff. You want to be very careful to not let them cook too long. Method. Tell me about it in the comments and be sure to pin the photo below to savethis recipe for later. Add the to the oven and bake for 25 minutes the remove the peppers and mushroom and continue to bake the potatoes and . ), stopping the cooking process and locking in their bright, vibrant color. Thanks, Linda. event : evt, Hello from Monday Funday. This salad looks so fresh and perfect for this time of year. What a great healthy summer side dish! Yes and it should be! Bring to a boil, then simmer for 2 minutes. This recipe was originally published in April, 2015. Cherry tomatoes have always been my favorite no matter what. Christal loves good food, all things wellness, and loves to travel. Finely chop bell pepper. Save Pin Review Print Prep Time 15 minutes Cook Time 0 minutes Rest time 2 hours Total Time 2 hours 15 minutes Servings 8 servings Author Holly Nilsson Ingredients 1 cups grape tomatoes chopped 1 cup carrots diced All rights reserved. ); To make the salad you have a couple options. Time to cover the bowl and transfer it to the refrigerator to chill and marinate for at least two hours or more. Add the salt. Combine cider vinegar, white vinegar, 1/2 cup water, sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more! Trim the cauliflower and cut into bite-size bouquets. This recipe yields about 5 cups of salad. Im a freak, I know, but raw vegetables are a major obsession of mine! Whatever you choose, just be sure to stick with crunchy and hearty vegetables to make the bulk of the salad. In a saucepan, bring vinegar, oil. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Instructions. It is the perfect complement to those dishes and just perks up the whole situation with beautiful color and fresh taste. Add the vegetables to a large bag (or bowl). Once youve mixed up the ingredients you pour this flavourful dressing over the mixed vegetables in the salad and let it sit for a few minutes (using the Foodsaver quick marinator) or for a few hours in the fridge. Step 3: Toss and Chill Toss the fresh vegetables in the homemade marinade. Serve with a slotted spoon. 8 -10 cups of mixed broccoli florets, cauliflower florets and carrot sticks *. Cover and chill in the refrigerator for 2 hours or overnight. Its such a colorful salad and keeps well. This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! Hi! Don't Forget to Share a Pic of What You Made! Chop into 1/2 to 1-inch cubes. Whisk together until well mixed. Prep time does not include marinating time. Add the dressing over the vegetables and toss to make sure everything is coated well. So, before we head into the recipe, here is a quick lesson on blanching vegetables. Combine all the vegetables in a large mixing bowl and toss with the dressing. Blend until smooth Add chopped herbs and stir Combine ingredients Combine all vegetables Pour dressing over the vegetables Toss and add chopped herbs Cover and refrigerate overnight Stir when possible a few times before serving Nutrition Pour off some of the water from bowl and replace with fresh ice. In a smaller bowl, whisk together marinade ingredients until well combined. Taste of Home is America's #1 cooking magazine. Mix well. It hasn't even marinated for the two hours yet and I'm amazed at how wonderful this tastes! No need to peel, and leaving the peel adds color to the finished salad. Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Im so excited to start getting into the growing season so I can have my fresh from the farm veggies againwill definitely be trying this, Blair! Marinated. Recipe Instructions 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. Toss and return to the refrigerator for several hours. Happy gardening. Cover & put in the refrigerator. Put the marinade ingredients into a small saucepan & heat to boiling. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Instructions. Discovery, Inc. or its subsidiaries and affiliates. All ); Cover the bowl tightly with plastic wrap and refrigerate for at least two hours or overnight. Refrigerate salad for at least 2 hours (or overnight). I share simple, delicious recipes and ingredient prep tips to make your weeknight cooking a breeze! (function() { Hello and welcome to my online kitchen! I think people comment less on blogs now that they're more active on social media. Some of the veggies we are including here, namely the broccoli, cauliflower, and carrots, should be quickly blanched so they will have the perfect crisp but slightly tender bite that we want for this salad. This crunchy salad includes broccoli, cauliflower, zucchini, yellow squash, tomatoes, carrots, snow peas and other veggies in a delicious olive oil and vinegar marinade. Green onions. This will shock them (burr! This will help tenderize the vegetables and infuse the flavors of the marinade. Ive updated the recipe card with servings and nutrition info. Repeat the process with the carrots, cooking tillcrisp-barely-tender. Refrigerate for a minimum of 1 day before eating. Set aside while. Cover and refrigerate overnight. . Please refresh the page or try again in a moment. Ingredients 1 cup water 1/2 cup apple cider vinegar 1/4 cup sugar 2 teaspoons salt 1 teaspoon pepper 1 pint cherry tomatoes (buy super sweet if available), cut in halves This was a BIG hit! It is so tasty. Privacy Policy. Rita Wagers, Emporia, Kansas, Marinated Vegetable Salad Recipe photo by Taste of Home. And the pimentos; stir. No mayo or eggs to worry about keeping cold. Add bell pepper, tomatoes, corn, and nectarine. 1 tsp garlic powder. Amen. Mom's Marinated Vegetables Recipe . Yum! Marinated Vegetable Salad 17 Reviews Level: Easy Total: 1 day 35 min (includes cooling and marinating times) Active: 20 min Yield: 8 to 10 servings Nutrition Info Save Recipe Ingredients Deselect. In small bowl, combine ingredients for dressing (vinegar through the end of the list) and whisk together. In a large bowl, whisk together the first seven ingredients for the dressing (lime zest through salt). We are not cooking them through, we just want to soften them oh-so-slightly so that they are mostly crisp and only slightly tender. Bring a large pot of lightly-salted water to a boil. Marinated Salad is a combination of these ingredients: White tender shoepeg corn. Amount is based on available nutrient data. Mix all vegetables together in a bowl. Don't want to bother with making your own homemade dressing. Place broccoli and cauliflower into the pot of vigorously boiling water and allow to boil for 2 minutes. In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender). Garnish each serving with feta cheese. You can use mushrooms, snap peas, cucumber, zucchini, onion and more! You can go for any dressing of your choice like honey mustard and so on. In separate bowl, make marinade-combine vinegar, oil, sugar, and salt & pepper. Combine well. Id love to know what your favorite vegetable combination is! Enjoy the salad and have a happy Easter! I love making salads ahead of time that can sit in the fridge and soak in all the flavour without getting soggy and thats what makes this recipe great for prepping in advance. Required fields are marked*. Theyll soften a bit more as they marinate so be vigilant. If you prefer them softer I'd encourage you to blanch them for a couple minutes and plunge them into an ice bath to stop the cooking and cool completely before marinating. Add onion; cook until soft, 5 to 7 minutes. How to make Vegetable Salad at home: First, place all of the vegetables in a large bowl. How to Assemble the Marinated Vegetable Salad The blanched broccoli, cauliflower, and carrots join some chopped celery, sliced onion, halved cherry tomatoes, chopped mushrooms, and chopped red bell pepper in a large mixing bowl. Instructions: Prep all the ingredients. In a large skillet, heat 1 tablespoon oil over medium. It's also an ideal make-ahead dish since it needs to marinate overnight. This will last covered in the fridge for up to 5 days. Toss together. Pour over the veggies; toss to combine. Ive been making this for a couple of years now and thought I should let you know how much we like it. Cover and refrigerate overnight. I was thinking of blanching the cauliflower and carrots since I dont like them super hard. listeners: [], Lou Lou Girls. The Foolproof Family Slow Cooker and Other One-Pot Solutions. So there! Let it sit for an hour (or two, if you have the willpower). These ingredients are combined with a sweet oil and vinegar dressing similar to that used in a three-bean salad. "This is my favorite potluck salad. Drain off any accumulated liquid. Then, chill and serve. Marinated Chickpeas with Tomatoes and Cucumber. Do you make your own version of a marinated vegetable salad? I just made this. Drizzle them with oil and season the with a pinch of salt and pepper and give them a toss. Great! Welcome to The Life Jolie! In a bowl, combine all marinade ingredients in a jar (adjusting to suit taste) and shake well to combine. You can make the dressing ahead of time and keep it refrigerated until ready to use, if youd like. 1/2 cup avocado oil. Sign up for my newsletter and get a free guide with 5 quick-prep dinners you can make tonight. Oct 30, 2021 - Explore Gail Farrar's board "Marinated Vegetable Salads", followed by 104 people on Pinterest. Hi Lacee- Sorry, I should have been more clear- it's ground mustard powder. Thanks so much! Sign up for my FREE email newsletter to receive my tried and true favorites + bonus seasonal content to keep you cooking through the year. Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl. This recipe is my new favorite! Place all vegetables into a large bowl. Heres what youll need for the dressing/marinade: You can find a Greek Herb Mix at most grocery stores in the dry herb and spices section! We can all thank my cousin Maryann for graciously agreeing to share this irresistible vegetarian salad. Since Mom isnt one to typically cook from recipes (shes the improvising type if you catch my drift), she didnt really have much use for the old handwritten notecards anymore. Omg! *Note-the taste is usually better if you can prepare ahead of time and let chill overnight. Grilled Vegetable Marinade (Dressing): 1/3 cup (85ml) lemon juice 1/3 cup (85ml) extra virgin olive oil 2 tsp white sugar 2 garlic cloves , minced 1/2 tsp each salt and pepper 1/2 tsp each dried basil, parsley, oregano, thyme (Note 2) 1/2 - 1 tsp chilli flakes (adjust spice to taste, Note 3) Instructions Marinade: Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. The red onion. 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 Buy Ingredients Tipsy, indeed. 1 cup apple cider vinegar. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. Will definitely give it a go this weekend. Your email address will not be published. This looks absolutely amazing!! Vegetables. Set aside. Pimento. Your email address will not be published. It's a good make-ahead recipe, too, that keeps for several days Bring the sugar and vinegar to a boil in a medium saucepan. Here are my top go to vegetables: You can find a full index of my recipeshere. 3/4 cup: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein. This looks so yumm! (-) Information is not currently available for this nutrient. Mix to combine in a large bowl or pot. Get 5 quick-prep meals you can make tonight. 5 from 4 votes Review Save Print Prep Time 20 minutes Total Time 20 minutes Course Salad Cuisine American Servings 4 Calories 86 Author Karlynn Johnston Ingredients one 12 ounces can mini corn cobs drained If youre a veggie lover then you will adore this fresh salad, Michelle! Combine the remaining ingredients, except the Gorgonzola and lettuce leaves, into a jar. After shocking them in the ice water bath, add them to the colander to drain with the broccoli and cauliflower. In a small bowl, combine the parsley, lemon juice, oil, sugar or substitute, salt, and pepper. . This recipe is available in the bookThe Complete Best of Bridge Cookbooks Volume One. Combine all of the marinade ingredients in a small bowl and whisk. Lets keep the conversation going- join myFacebook group! Ingredients 2 cups chopped carrots 3 cups cauliflower florets 2 cups trimmed green beans 1 zucchini sliced 1 sweet red pepper sliced 3 cloves garlic minced 1 shallots minced 1/4 cup lemon juice 2 tablespoons Dijon mustard 3/4 teaspoons dried thyme 1/4 teaspoon each salt and pepper 1 pinch granulated sugar 1/3 cup extra-virgin olive oil Prepare the Salad. The Best Queso You Can Buy, According to Pros, Bluapple Review: This Amazon-Loved Gadget Extends the Life of Your Produce, Do Not Sell My Personal Information CA Residents, 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. Pickling Recipes Canning Recipes Canning Tips Kimchi Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. Marinated Veggie Salad Recipe photo by Taste of Home. You will adore this salad. We will be making this often- thank you, Valerie! Weird question, Is the ground mustard in powder form (seasoning) or actual mustard? these links. Simple, Nutritious Gluten Free & Dairy Free Recipes. Place in the fridge to marinate for a minimum of 1 hour. Your email address will not be published. You can also subscribe without commenting. Shake well to mix. You can consider sweet vinegar and olive oil dressing. } Pour the dressing mixture over the vegetables, tossing gently to coat. Pour dressing/marinade over the vegetables and gently toss making sure all vegetables are coated. Place the mushrooms and peppers on one sheet pan and the potatoes and cauliflower on a second sheet pan. The carrot is one that could be raw, baked, steamed, or . Its gluten free, dairy free, vegan, and loaded with flavour! Marinated Chopped Salad This chopped salad is packed with fresh veggies and marinated in a red wine vinegar dressing. Make it in advance and for a cool, crisp, and refreshing addition to just about any summer potluck, picnic, or weeknight dinner. This summer salad is filled with plump, juicy tomatoes, fresh cucumbers, cauliflower florets, carrots, celery, and onions in a zesty homemade marinade. My ultimate combination is as follows: This is my personal favourite combination for the salad, but reallythe skys the limit. Add wonderful things like thyme and rosemary sprigs, dried red chiles, black peppercorns, lemon zest and juice and a fruity extra-virgin olive oil. window.mc4wp = window.mc4wp || { In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. As an Amazon Associate, I earn from qualifying purchases. Looks so good. Or if Pinterest isnt your style,bookmark this post! enjoy :). Prepare the vegetables and place in a large bowl. The blanched broccoli, cauliflower, and carrots join some chopped celery, sliced onion, halved cherry tomatoes, chopped mushrooms, and chopped red bell pepper in a large mixing bowl. But if I want to enjoy this salad that day and still want all the flavour, the Foodsaver Quick Marinator is the perfect option! Will be making this again. Healthy Gluten Free Dairy Free Caesar Salad with Chicken, https://sweetpeasandsaffron.com/greek-seasoning-blend/, Vegan Protein-Packed Cookie Dough Overnight Oats, 15 Healthy Buddha Bowl Recipes Youve Got To Try, 12 Healthy 20-Minute (or less!) Go crazy and add all the extra veggies you want to this summer salad. Reduce the heat and lower the veggies into the water. This beautiful Marinated Vegetable Salad is a great way to add a burst of color and fresh, healthy vegetables to your table. This looks so fresh and perfect during the summer! Remove from heat and let cool completely. Blue cheese, crumbled 3 avocados, peeled & sliced 1 large cucumber, peeled & diced 1 1/2 cups cherry tomatoes, halved How to blanch the broccoli and cauliflower. Please refresh the page or try again in a moment. Looks delish! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. This is one gorgeous addition to yourtable. Shake it all together in a mason jar or other small container with a tight lid. My family is going to love this! It's gluten free, dairy free, vegan, and loaded with flavour! Pair this mixed vegetable salad recipe with just about any main dish entree. Disclosure: This post may contain affiliate links. I could eat the dressing all by itself. French-style green beans. Dont want to bother with making your own homemade dressing? Pour the brine over the vegetables and let it stand for about 15-20 minutes. Step 4. Your email address will not be published. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container. Even non-veggie-lovers like you will enjoy this one. Arrange remaining ingredients on top, toss with dressing and sprinkle with parsley. these links. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion. Start by making marinade. In large bowl, combine carrot, zucchini, onion, and bell pepper. Cover and refrigerate for 8 hours or overnight. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction! You can either marinate the salad using a Foodsaver with the Quick Marinator vacuum attachment, or you can add the salad ingredients to a bowl and pour in the marinade and allow it to sit and soak for one to several hours in the fridge. Pour the marinade over the veggies and gently toss to fully coat. I'll go update the recipe now. Preheat the oven to 425 degrees. } Green pepper. . Pour the hot marinade over the prepared vegetables. You want to give it at least 2 hours to marinate, but overnight is preferred. Its down-home, country-style cooking! You'll need the following ingredients: mushrooms grape tomatoes zucchini carrots bell pepper broccoli cauliflower Next, prepare the red wine vinaigrette by shaking together the following ingredients in a jar: Garlic Salt Dry mustard Pepper Fresh chives Celery. Carol, Try out this mix linked here: https://sweetpeasandsaffron.com/greek-seasoning-blend/. Tomatoes - A small tomato is perfect for this salad, such as a grape sized or cherry tomato work the best. Vegan and Vegetarian versions available so feel free to add or skip the feta - it's great both ways and doubles as the most delicious salad topper! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ive had this pot forget ready for it31 years! I hope youll give it a try! , Okay, Im drooling right now! Time to mix up the homemade Italian dressing. you make the marinade. Pour cooled dressing over vegetables, stir until combined. They kept their crunch but because I chopped them thinly, as recommended, everything was perfect. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion. 1 small clove garlic or 1 teaspoon minced from a jar 1 teaspoon dry oregano 1/2 teaspoon black pepper salt to taste 1 - 2 tablespoons chopped flatleaf parsley 4 ounces whole chunk feta (not crumbled) Instructions Cut peppers, cucumber, onion, and tomato into equal sized pieces and place in mixing bowl. This post contains Affiliate Links. Add veggies to Quick Marinator container or a large bowl. Pour the dressing mixture over the vegetables, tossing gently to coat. } It makes a lot perfect for a pot luck. on: function(evt, cb) { Price and stock may change after publish date, and we may make money off } Place about 3 cups of broccoli florets and 2 cups of cauliflower florets into a pot of boiling water and allow to boil for a maxiumum of 2 to 3 minutes. I can really get on board with veggies prepared like this! Serve with baked Tostito scoops. (You should get four to five tablespoons.) event : evt, To make the dressing: Mix vinegar, sugar, water, ginger and Tabasco sauce and heat gently until sugar dissolves. Toss gently with dressing. Im a huge salad fan and if you are too youll definitely want to check out the other salad recipes youll find on the blog! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Mason jars work great, especially when you are eating it on the go. ** Nutrient information is not available for all ingredients. Hey, Hannah! Cool and pour the dressing over. Transfer salad to a dish to serve or chill as preferred in the fridge. Please see the disclaimer here. It's great for picnics, potlucks, and meal prep! I have been known to eat an entire container of cherry tomatoes on my own. Marinated Vegetable Salad Prep Time 20 minutes Total Time 20 minutes Yield 8 servings A simple salad chock full of fresh vegetables! Saw it in a comment. So guess who scooped them up? Thank for sharing. Bringing this to Easter family get-together. 1/3 cup honey. Allow to marinate for 3-4 hours before serving. See more ideas about marinated vegetables, marinated vegetable salads, recipes. *. Thanks for posting. Marinated Vegetable Salad dairy free gluten free low carb vegan vegetarian 20 minute meal 30 minute meal 5 5/5 ( 12 REVIEWS) Ingredients serves 8-10 2 cups cauliflower florets 2 cups cherry or grape tomatoes (~10oz) 2 cups chopped carrots (~4 medium carrots) 1 cucumber, seeded then chopped 1 bell pepper (any color,) seeded then chopped You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I hope you find some inspiration while youre here and visit again soon! Cover and refrigerate overnight, stirring occasionally. How To Make Marinated Vegetable Salad Step 1: Prep the vegetables Slice, cut or dice the veggies and add them to a large bowl.