Easy Marinated Fresh Vegetables Recipe

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Easy Marinated Fresh Vegetables Recipe

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The sweetness in the poppy seed dressing makes these marinated vegetables a hit wherever I take them. —Erin Frakes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1/3 cup white vinegar
  • 3 tablespoons grated onion
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons ground mustard
  • 3/4 teaspoon salt

Directions

In a large bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables; toss to coat. Cover and refrigerate for at least 3 hours. Serve with a slotted spoon. Yield: 16 servings.
Originally published as Marinated Fresh Vegetables in Test Kitchen Favorites 2004 2005, p219

Nutritional Facts

2/3 cup: 176 calories, 14g fat (2g saturated fat), 0 cholesterol, 127mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein.

  • 4 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1/3 cup white vinegar
  • 3 tablespoons grated onion
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons ground mustard
  • 3/4 teaspoon salt
  1. In a large bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables; toss to coat. Cover and refrigerate for at least 3 hours. Serve with a slotted spoon. Yield: 16 servings.
Originally published as Marinated Fresh Vegetables in Test Kitchen Favorites 2004 2005, p219

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