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 10m Yield 10 Number Of Ingredients 14 Steps:
In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.
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 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 30m Yield 8 to 10 servings Number Of Ingredients 14 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.
Time 10m Yield 14 serving(s) Number Of Ingredients 13 Steps:
Open all cans and drain vegetables and beans well. Mix in a large bowl. Add in chopped vegetables. Pour over dressing.
Yield 4 Number Of Ingredients 10 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.
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.
Yield Serves 6 Number Of Ingredients 10 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.
Time 2h10m Yield 6 Number Of Ingredients 6 Steps:
Mix all ingredients except bacon flavor bits in large bowl. Cover and refrigerate at least 2 hours, stirring occasionally. Just before serving, spoon vegetable onto 6 salad plates, using slotted spoon. Sprinkle each with 1 tablespoon bacon flavor bits.
Yield Serves 6 to 8 Number Of Ingredients 14 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.
Time 35m Number Of Ingredients 13 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.
More about “marinated vegetable salad recipes”
Time 25m Yield 12 servings (3/4 cup each). Number Of Ingredients 14 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.
