Best 12 Marinated Vegetable And Olive Salad Recipes

MARINATED VEGETABLES WITH OLIVES

Steps:

• In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients., Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.

MARINATED VEGETABLE AND OLIVE SALAD

Steps:

• Trim cauliflower and separate or cut into small flowerets. Cut carrots into 2 1/2- to 3-inch by 1/2-inch sticks. In 5-quart saucepot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling.
• Add cauliflower to water with carrots. Cook vegetables just until tender-crisp. Drain vegetables and rinse with cold water; set aside in large bowl or food-storage container.
• In jar with tight-fitting lid, combine oil, vinegar, chopped parsley, sugar, salt, dry mustard, and pepper until well mixed for the marinade. Pour over vegetables; toss and cover. Refrigerate 2 hours or overnight, stirring occasionally.
• Just before serving, add olives to vegetables and toss until well mixed. Spoon into serving bowl. Garnish with parsley sprigs, if desired.

MARINATED VEGETABLE AND OLIVE SALAD

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.

MARINATED VEGETABLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

MARINATED OLIVE AND TOMATO SALAD

Steps:

• Combine the olives, tomatoes, olive oil, pine nuts, lemon juice, pepper, lemon slices, garlic, scallions and onions in an airtight container with a lid. Marinate for 8 hours or up to 7 days to allow the flavors to develop. Add shaved Parmesan just before serving.
• Serve alongside antipasti platter and crostini.

OVERNIGHT MARINATED VEGETABLE SALAD

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.

MARINATED VEGETABLE SALAD

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 VEGETABLE SALAD

Steps:

• In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

MARINATED VEGETABLE SALAD

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.

MARINATED VEGETABLE SALAD

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.

MARINATED VEGETABLE AND OLIVE SALAD

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.

MARINATED VEGETABLE SALAD

Steps:

• Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets. In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.
• DRESSING: In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard. Using whisk or with machine running, gradually pour in oil, mixing well. Season with salt and pepper to taste.
• Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times. Drain and serve in glass bowl. Makes about 12 servings.
• The Canadian Living Entertaining Cookbook.