Savory Marinated Vegetables Recipe

5 1 2
Savory Marinated Vegetables Recipe
Savory Marinated Vegetables Recipe photo by Taste of Home
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Savory Marinated Vegetables Recipe

Read Reviews
5 1 2
Publisher Photo
The combination of ingredients in this salad gives it a unique tangy flavor. Perhaps that's why I get requests for the recipe whenever I serve this dish to company or bring it to a potluck dinner.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.

Ingredients

  • DRESSING:
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon ground mustard
  • 1 cup vegetable oil
  • 1 teaspoon celery seed
  • 1/2 teaspoon Italian seasoning
  • VEGETABLES:
  • 1 large head cauliflower, cut into florets
  • 1 large bunch broccoli, cut into florets
  • 4 carrots, thinly sliced
  • 2 cups sliced celery
  • 1/2 cup sliced radishes
  • 2 green onions, thinly sliced
  • 1/2 medium green pepper, sliced
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 pint cherry tomatoes, halved

Directions

In a saucepan, bring the sugar, vinegar, salt and dry mustard to a boil. Cook for 1 minute. Allow to cool. Add remaining dressing ingredients. Chill. Combine all vegetables in a large bowl; add dressing and toss. Cover and refrigerate several hours, stirring occasionally. Yield: 16-20 servings.
Originally published as Marinated Vegetable Salad in Bountiful Harvest Cookbook 1994, p49

Nutritional Facts

1 cup: 219 calories, 12g fat (2g saturated fat), 0 cholesterol, 467mg sodium, 28g carbohydrate (23g sugars, 3g fiber), 2g protein.

  • DRESSING:
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon ground mustard
  • 1 cup vegetable oil
  • 1 teaspoon celery seed
  • 1/2 teaspoon Italian seasoning
  • VEGETABLES:
  • 1 large head cauliflower, cut into florets
  • 1 large bunch broccoli, cut into florets
  • 4 carrots, thinly sliced
  • 2 cups sliced celery
  • 1/2 cup sliced radishes
  • 2 green onions, thinly sliced
  • 1/2 medium green pepper, sliced
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 pint cherry tomatoes, halved
  1. In a saucepan, bring the sugar, vinegar, salt and dry mustard to a boil. Cook for 1 minute. Allow to cool. Add remaining dressing ingredients. Chill. Combine all vegetables in a large bowl; add dressing and toss. Cover and refrigerate several hours, stirring occasionally. Yield: 16-20 servings.
Originally published as Marinated Vegetable Salad in Bountiful Harvest Cookbook 1994, p49

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MY REVIEW
WJSymons User ID: 2585705 43319
Reviewed Oct. 11, 2009

"A terrific raw vegetable salad. My husband and 4 kids loved it. We prefer red wine vinegar to cider and I omitted the olives. It was a hit. Pouring the warm dressing over the vegetables wilts them a bit and makes them very easy to eat. We give this salad five stars."

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