Easy Marinated Vegetables Recipe

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

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5 1
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This beautiful salad has gone to many dinners with family and friends. It's one of my favorites because it can be prepared the night before, allowing the fabulous flavors to blend.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • DRESSING:
  • 1 cup vinegar
  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon celery seed
  • 1 teaspoon dill seed
  • SALAD:
  • 1 medium head cauliflower
  • 1 pound carrots, sliced
  • 2 medium cucumbers, sliced
  • 1 medium green pepper, julienned
  • 1 small onion, sliced into rings
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

In a saucepan, bring dressing ingredients to a boil, stirring occasionally. Remove from the heat; cool to room temperature. Break cauliflower into florets and blanch. Place in a large bowl; add remaining salad ingredients. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 16-20 servings.
Originally published as Marinated Vegetable Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p64

Nutritional Facts

3/4 cup: 81 calories, 2g fat (0 saturated fat), 0 cholesterol, 308mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 1g protein.

  • DRESSING:
  • 1 cup vinegar
  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon celery seed
  • 1 teaspoon dill seed
  • SALAD:
  • 1 medium head cauliflower
  • 1 pound carrots, sliced
  • 2 medium cucumbers, sliced
  • 1 medium green pepper, julienned
  • 1 small onion, sliced into rings
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  1. In a saucepan, bring dressing ingredients to a boil, stirring occasionally. Remove from the heat; cool to room temperature. Break cauliflower into florets and blanch. Place in a large bowl; add remaining salad ingredients. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 16-20 servings.
Originally published as Marinated Vegetable Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p64

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