Marinated Garden Platter Recipe

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Sharing this mouthwatering vegetable medley, Patty Kile of Elizabethtown, Pennsylvania assures, "The delicate flavor of the fresh green beans really comes through."—Patricia D Kile, Elizabethtown, Pennsylvania.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 1-1/2 pounds fresh green beans
  • 3/4 cup canola oil
  • 1/3 cup cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons finely chopped red onion
  • 1/2 cup sliced fresh mushrooms

Nutritional Facts

1 each: 178 calories, 17g fat (2g saturated fat), 0 cholesterol, 150mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein.


  1. In a saucepan, cover beans with water; cook until crisp-tender. Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well. In a bowl, combine tomatoes, onion and 1/4 cup dressing. Combine mushrooms and 2 tablespoons dressing in another bowl. Drain the beans; place in a bowl. Add remaining dressing. Chill the vegetables in their separate bowls for at least 1 hour. To serve, arrange vegetables on a platter. Yield: 8-10 servings.
Originally published as Marinated Garden Platter in Taste of Home June/July 1996, p17

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saw-whet User ID: 2849135 9715
Reviewed Jul. 4, 2013

"This is an excellent recipe which I have prepared many times. I use 1/2 pound fresh mushrooms instead of 1/2 cup, to give the platter a balanced look. Makes a great picnic dish."

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