Savory Marinated Vegetables

Name: Savory Marinated Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16-20 servings.
Ingredients: DRESSING:; 2 cups sugar; 1 cup cider vinegar; 1 tablespoon salt; 1 tablespoon ground mustard; 1 cup vegetable oil; 1 teaspoon celery seed; 1/2 teaspoon Italian seasoning; VEGETABLES:; 1 large head cauliflower, cut into florets; 1 large bunch broccoli, cut into florets; 4 carrots, thinly sliced; 2 cups sliced celery; 1/2 cup sliced radishes; 2 green onions, thinly sliced; 1/2 medium green pepper, sliced; 1 can (6 ounces) pitted ripe olives, drained and sliced; 1 pint cherry tomatoes, halved

The combination of ingredients in this salad gives it a unique tangy flavor. Perhaps that's why I get requests for the recipe whenever I serve this dish to company or bring it to a potluck dinner.

Ingredients

DRESSING:
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon ground mustard
1 cup vegetable oil
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
VEGETABLES:
1 large head cauliflower, cut into florets
1 large bunch broccoli, cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cup sliced radishes
2 green onions, thinly sliced
1/2 medium green pepper, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 pint cherry tomatoes, halved

Directions

In a saucepan, bring the sugar, vinegar, salt and dry mustard to a boil. Cook for 1 minute. Allow to cool. Add remaining dressing ingredients. Chill. Combine all vegetables in a large bowl; add dressing and toss. Cover and refrigerate several hours, stirring occasionally.

Nutrition Facts

1 cup: 219 calories, 12g fat (2g saturated fat), 0 cholesterol, 467mg sodium, 28g carbohydrate (23g sugars, 3g fiber), 2g protein.

Originally published as Marinated Vegetable Salad in Bountiful Harvest Cookbook

Reviews

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Average Rating:

WJSymons

Oct 11, 2009

A terrific raw vegetable salad. My husband and 4 kids loved it. We prefer red wine vinegar to cider and I omitted the olives. It was a hit. Pouring the warm dressing over the vegetables wilts them a bit and makes them very easy to eat. We give this salad five stars.