Best 16 Marinated Vegetable Salad Recipes

MARINATED VEGETABLE SALAD

Steps:

• Combine all ingredients, except tomatoes, in large bowl.
• Cover and refrigerate overnight, stirring occasionally.
• Add tomatoes, season with salt and pepper and toss.

MARINATED VEGETABLE SALAD

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.

MARINATED VEGETABLE SALAD

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 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:

• 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.

MARINATED VEGETABLE SALAD

Steps:

• Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
• Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

MARINATED FRESH VEGETABLE SALAD

Steps:

• In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

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 BEAN SALAD

Steps:

• In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

MARINATED VEGETABLE AND BEAN SALAD

Steps:

• Combine veggies and beans in large, sealable, container.
• Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
• Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.

MARINATED TORTELLINI AND VEGETABLE SALAD

Steps:

• Cook pasta according to package directions.
• Combine vegetables and olives; stir in dressing.
• Cover& marinate in fridge for several hours or overnight.
• Drain and reserve dressing.
• Toss together; pasta& vegetable mixture and parsley.
• Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
• Sprinkle with Feta cheese and Serve with reserved dressing.

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD

Steps:

• Make the dressing by combining all the dressing ingredients in a small bowl.
• Whisk until the sugar is dissolved.
• Set aside.
• To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
• Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
• Cover and chill at least six hours before serving, stirring at least every hour.
• When ready to serve, let salad stand at room temperature for 5 minutes.
• This is easiest to eat when served in a bowl and eaten with a spoon.
• Be sure to get plenty of the juices into each bowl.

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• Toss tomatoes, peppers, zucchini and onions in large bowl.
• Combine dressing, basil and garlic. Pour over vegetable mixture, toss to coat.
• Add cheese, mix lightly. Refrigerate at least 1 hour before serving.
• Makes 8 servings, 1 cup each.

MARINATED VEGETABLE SALAD (ENSALADA DE VERDURAS MARINADOS)

Steps:

• Combine all incredienst, toss well to coat.
• Refrigirate for at least two hours.

MARINATED VEGETABLE SALAD

Steps:

• 1. Tossed drained vegetables in a bowl.
• 2. Add remaining ingredients to a saucepan. Bring to a boil and then pour over vegetables.
• 3. Cover and chill for at least 24 hours to allow vegetables to marinate.

MARINATED VEGETABLE SALAD

Steps:

• 1. Drain canned vegetables and pour in large plastic bowl w/lid. Add chopped onion, bell pepper and celery.
• 2. Mix in small bowl, vinegar, oil, sugar and spices. Add to vegetable bowl. Marinate in refrigerator over night. Stir several times. Keeps well.