Print Options

Back to Fast Marinated Vegetables >

Include these items:

Taste of Home Logo

Fast Marinated Vegetables

 Fast Marinated Vegetables
I was know only as an average cook before I first made this lip-smacking salad! — Mrs. Earl Anderson, Jr., Stockton, California
15 ServingsPrep: 40 min. + marinating

Ingredients

  • 4 cups fresh broccoli florets
  • 4 cups fresh cauliflowerets
  • 5 medium carrots, cut into 2-inch thin strips
  • 2 cups grape tomatoes
  • 1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1 cup olive oil
  • 2/3 cup white wine vinegar
  • 1/3 cup sherry or chicken broth
  • 4 teaspoons Dijon mustard
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • Place the broccoli, cauliflower and carrots in a large steamer
  • basket; place in a large saucepan over 1 in. of water. Bring to a
  • boil; cover and steam for 4-6 minutes or until crisp-tender. Place
  • basket in ice water for 1-2 minutes or until vegetables are cooled;
  • drain well.
  • Place the vegetables in a large resealable plastic bag. Add the
  • tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar,
  • sherry or broth, mustard, garlic, salt and pepper. Pour over
  • vegetables. Seal bag and turn to coat; refrigerate for at least 8

2 of 2

Fast Marinated Vegetables (continued)

Directions (continued)

  • hours or overnight.
  • Remove from the refrigerator 30 minutes before serving. Turn bag to
  • coat; pour salad into a serving bowl. Serve with a slotted spoon.
  • Yield: 15 servings.
Nutritional Facts: 3/4 cup equals 180 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 526 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.