Tasty Marinated Vegetables Recipe

4.5 1 2
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Tasty Marinated Vegetables Recipe

Read Reviews
4.5 1 2
Publisher Photo
Marinated Vegetable Salad is from Rachael Montague of Sebastopol, California. "When my family went to visit my grandmother in Nebraska, she made easy-to-prepare dishes while we were there. One of them was this colorful salad. It was such a hit, I asked for the recipe before I left."
MAKES:
25 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
25 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups sugar
  • 1-3/4 cups cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon salt
  • 1 small head cauliflower, broken into florets
  • 3 medium carrots, grated
  • 2 celery ribs, thinly sliced
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained

Directions

In a saucepan, combine the sugar, vinegar, oil and salt. Bring to a boil. Remove from the heat; cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing; toss to coat. Cover and chill for at least 2 hours. Serve with a slotted spoon. Yield: 25 servings.
Originally published as Marinated Vegetable Salad in Taste of Home February/March 2001, p54

Nutritional Facts

2/3 cup: 89 calories, 2g fat (0 saturated fat), 0 cholesterol, 405mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 cups sugar
  • 1-3/4 cups cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon salt
  • 1 small head cauliflower, broken into florets
  • 3 medium carrots, grated
  • 2 celery ribs, thinly sliced
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  1. In a saucepan, combine the sugar, vinegar, oil and salt. Bring to a boil. Remove from the heat; cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing; toss to coat. Cover and chill for at least 2 hours. Serve with a slotted spoon. Yield: 25 servings.
Originally published as Marinated Vegetable Salad in Taste of Home February/March 2001, p54

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MY REVIEW
ksb223 User ID: 1270993 86859
Reviewed Jan. 14, 2009

"Delicious! I used 1/3c sugar and 1/3c non-calorie sweetner to reduce calories. Adults and children liked it."

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