Classic Marinated Vegetables Recipe

5 1 1
Classic Marinated Vegetables Recipe
Classic Marinated Vegetables Recipe photo by Taste of Home
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Classic Marinated Vegetables Recipe

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5 1 1
Publisher Photo
—Elizabeth Powell, Elizabethton, Tennessee
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped green pepper
  • 1/3 cup finely chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons French salad dressing

Directions

In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight. Yield: 2-3 servings.
Originally published as Marinated Vegetable Salad in Reminisce January/February 2006, p 49

Nutritional Facts

1 cup: 229 calories, 11g fat (2g saturated fat), 0 cholesterol, 106mg sodium, 31g carbohydrate (14g sugars, 5g fiber), 5g protein.

  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped green pepper
  • 1/3 cup finely chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons French salad dressing
  1. In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight. Yield: 2-3 servings.
Originally published as Marinated Vegetable Salad in Reminisce January/February 2006, p 49

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NorCal User ID: 6132070 61349
Reviewed Aug. 2, 2011

"Beautiful, tasty and light summer dish. A big hit at a potluck I brought it to!"

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