Time 1h5m Number Of Ingredients 15 Steps:
Add veggies to Quick Marinator container or a large bowl. In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender). Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing. Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving. If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using. 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. Transfer salad to a dish to serve or chill as preferred in the fridge.*
Yield serves 8-10 Number Of Ingredients 12 Steps:
For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.) Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.
Time 15m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss.
Time 25m Yield 16 servings (3/4 cup each). Number Of Ingredients 7 Steps:
In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight.
Time P1DT35m Yield 8 to 10 servings Number Of Ingredients 10 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.
Time 23h35m Yield 8 Number Of Ingredients 12 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.
Time 1h10m Yield 4 servings Number Of Ingredients 5 Steps:
Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.
Time 12h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix all dressing ingredients together until sugar melts. Mix salad stuff and pour dressing over. Leave to stand in fridge overnight. Serve at room temperature.
Time 15m Yield 14 servings. Number Of Ingredients 15 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.
Time 4h30m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside. In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
More about “marinated salad recipes”
Time 55m Number Of Ingredients 7 Steps:
Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.
