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Easy Marinated Vegetables
This beautiful salad has gone to many dinners with family and friends. It's one of my favorites because it can be prepared the night before, allowing the fabulous flavors to blend.
16-20 Servings
Prep: 30 min. + chilling
Ingredients
DRESSING:
1 cup vinegar
1 cup sugar
1/2 cup water
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon dill seed
SALAD:
1 medium head cauliflower
1 pound carrots, sliced
2 medium cucumbers, sliced
1 medium green pepper, julienned
1 small onion, sliced into rings
1 jar (4-1/2 ounces) whole mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
Directions
In a saucepan, bring dressing ingredients to a boil, stirring
occasionally. Remove from the heat; cool to room temperature. Break
cauliflower into florets and blanch. Place in a large bowl; add
remaining salad ingredients. Add dressing; toss to coat. Cover and
refrigerate for several hours or overnight, stirring occasionally.
Serve with a slotted spoon. Yield: 16-20 servings.
© Taste of Home 2013
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Easy Marinated Vegetables
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Nutrition Facts:
1 serving (3/4 cup) equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 308 mg sodium, 16 g carbohydrate, 2 g fiber, 1 g protein.
© Taste of Home 2013