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Favorite Marinated Vegetables Recipe
Favorite Marinated Vegetables Recipe photo by Taste of Home

Favorite Marinated Vegetables Recipe

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Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, “The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings

Ingredients

  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1 medium cucumber, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/3 cup finely chopped red onion
  • 1/2 cup fat-free Italian salad dressing

Nutritional Facts

1-1/3 cups equals 48 calories, trace fat (trace saturated fat), 1 mg cholesterol, 306 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.

Directions

  1. In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.
Originally published as Marinated Vegetable Salad in Light & Tasty June/July 2007, p13

Nutritional Facts

1-1/3 cups equals 48 calories, trace fat (trace saturated fat), 1 mg cholesterol, 306 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.

Reviews for Favorite Marinated Vegetables

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 31, 2015

"Delicious and so easy. I have Made it three times now. The first time I altered it very slightly by Balanchine the vegetables for 30 seconds and then putting them in iced water to stoop them cooking —though actually I thought I'd read to do that in the recipe but i must have either imagined it or read it in another similar recipe somewhere. The second time I just marinated them. Both methods came out well, but I think the blanched ones looked a little more colourful.

The third time I blanched as before but forgot to put the, in iced water. Oops! So they came out less crunchy,; they tasted the same but the crunchy ones were better.
This recipe has quite reconciled me to the idea/practice of eating my vegetables raw. — this way they still have wonderful crunch but the marinating makes them taste far better."

MY REVIEW
Reviewed May. 4, 2010

"It is good, healthy, and wonderful. I think I will double the fat free Italian dressing the next time"

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