Marinated Vegetable Salad Recipe

5 1
Marinated Vegetable Salad Recipe
Marinated Vegetable Salad Recipe photo by Taste of Home
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Marinated Vegetable Salad Recipe

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5 1
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This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. —Rita Wagers, Emporia, Kansas
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups fresh baby carrots
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 medium zucchini, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • DRESSING:
  • 3/4 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1 teaspoon garlic salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning

Directions

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. Yield: 14 servings.
Originally published as Marinated Vegetable Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p224

Nutritional Facts

1 cup: 146 calories, 13g fat (2g saturated fat), 0 cholesterol, 433mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein.

  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups fresh baby carrots
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 medium zucchini, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • DRESSING:
  • 3/4 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1 teaspoon garlic salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  1. 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.
  2. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Yield: 14 servings.
Originally published as Marinated Vegetable Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p224

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