Best 7 Marinated Calico Salad Recipes

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If you're searching for a healthy and refreshing recipe, try a marinated calico salad. This colorful and flavorful salad combines marinated calico bass with fresh vegetables, herbs, and a tangy dressing. The salad is easy to prepare and makes a perfect light meal or side dish. With its unique combination of flavors and textures, marinated calico salad is sure to tantalize your taste buds and leave you feeling satisfied and refreshed.

Let's cook with our recipes!

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets
1/4 cup white-wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons brine-packed capers, drained and rinsed
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
  • Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
  • Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!

Provided by Beth - Budget Bytes

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 14

½ cup olive oil ($0.84)
¼ cup red wine vinegar ($0.40)
1 tsp Dijon mustard ($0.06)
¼ tsp garlic powder ($0.02)
1 Tbsp Italian seasoning ($0.30)
½ tsp salt ($0.02)
¼ tsp freshly cracked black pepper ($0.02)
2 Tbsp grated Parmesan ($0.22)
1 head cauliflower ($2.39)
1 2.25oz. can sliced black olives ($1.49)
½ 12oz. jar banana pepper rings ($0.90)
1 red bell pepper ($1.50)
⅓ cup diced red onion ($0.16)
2 Tbsp chopped fresh parsley ($0.08)

Steps:

  • Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
  • Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
  • Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
  • Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
  • Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

Nutrition Facts : ServingSize 1 cup, Calories 175.66 kcal, Carbohydrate 8.06 g, Protein 2.69 g, Fat 15.6 g, Sodium 431.44 mg, Fiber 2.7 g

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

Steps:

  • In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICY MARINATED CAULIFLOWER SALAD



Spicy Marinated Cauliflower Salad image

Simple cauliflower salad dressed in a homemade vinegar dressing that is a perfect side for a summertime BBQ, picnic, or potluck. My inspiration came from my love of giardiniera. Feel free to omit the crushed red pepper flakes for a non-spicy version.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 head cauliflower, broken into florets
1 medium red bell pepper, chopped
1 medium carrot, sliced
½ medium red onion, chopped
1 stalk celery, sliced
⅓ cup pimento-stuffed green olives, cut in half
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
⅓ cup white vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon freeze-dried dill
½ teaspoon crushed red pepper flakes

Steps:

  • Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
  • Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
  • Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 6.6 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 224.8 mg, Sugar 3.1 g

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 THREE BEAN SALAD



Marinated Three Bean Salad image

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1/2 cup water
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.

CALICO SALAD



Calico Salad image

This is not only a great, filling, robust side dish, but can serve as the main entree when you want a light dinner. Say on a hot August night. Also makes a good quick lunch when you have some left over and no time to cook a real lunch.

Provided by Clifford Boren

Categories     Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup sugar (or Equal)
1/2 cup oil
1/2 cup vinegar (I like red wine vinegar)
1 teaspoon salt
ground pepper
1/2 bell pepper (I like the red ones)
1 medium onion, chopped
1 can cut green beans
1 can red kidney beans
1 can yellow wax bean

Steps:

  • Wash and drain all three cans of beans.
  • Dump the beans into a large mixing bowl.
  • Add the chopped pepper and onion to the bowl.
  • In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
  • Pour over salad.
  • Chill in refrigerator for a couple of hours.
  • Enjoy!

Nutrition Facts : Calories 338.9, Fat 18.6, SaturatedFat 2.4, Sodium 504.7, Carbohydrate 37.4, Fiber 6.6, Sugar 18.3, Protein 7

Tips:

  • Choose fresh and colorful ingredients: Use a variety of vegetables in different colors to make your salad visually appealing and packed with nutrients.
  • Marinate the vegetables: Marinating the vegetables in a mixture of oil, vinegar, herbs, and spices enhances their flavor and tenderness.
  • Use a variety of textures: Combine crunchy vegetables like bell peppers and carrots with softer ones like tomatoes and zucchini to create a textural contrast.
  • Don't overcrowd the pan: When grilling the vegetables, make sure to not overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Serve the salad warm or cold: Marinated calico salad can be served warm or cold. If you're serving it warm, grill the vegetables just before serving. If you're serving it cold, marinate the vegetables for at least 30 minutes before serving.

Conclusion:

Marinated calico salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's packed with fresh vegetables, herbs, and spices, and it's a great way to get your daily dose of vitamins and minerals. With its vibrant colors and unique flavor, this salad is sure to be a hit at your next gathering.

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