Overnight Marinated Vegetable Salad Recipe

5 2
Overnight Marinated Vegetable Salad Recipe
Overnight Marinated Vegetable Salad Recipe photo by Taste of Home
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Overnight Marinated Vegetable Salad Recipe

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5 2
Publisher Photo
One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2-1/2 cups cauliflowerets
  • 2 cups sliced fresh mushrooms
  • 1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
  • 1/2 to 3/4 cup vegetable oil
  • 1/2 cup cider vinegar
  • 2 teaspoon sugar
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt, optional
  • 1/2 teaspoon garlic salt or garlic powder
  • 1/2 teaspoon pepper

Directions

In a bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight. Yield: 12 servings.
Originally published as Overnight Vegetable Salad in Taste of Home October/November 2000, p31

Nutritional Facts

3/4 cup: 105 calories, 9g fat (0 saturated fat), 0 cholesterol, 15mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 2-1/2 cups cauliflowerets
  • 2 cups sliced fresh mushrooms
  • 1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
  • 1/2 to 3/4 cup vegetable oil
  • 1/2 cup cider vinegar
  • 2 teaspoon sugar
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt, optional
  • 1/2 teaspoon garlic salt or garlic powder
  • 1/2 teaspoon pepper
  1. In a bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight. Yield: 12 servings.
Originally published as Overnight Vegetable Salad in Taste of Home October/November 2000, p31

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