Back to Tasty Marinated Vegetables

Print Options


Card Sizes


Tasty Marinated Vegetables Recipe

Marinated Vegetable Salad is from Rachael Montague of Sebastopol, California. "When my family went to visit my grandmother in Nebraska, she made easy-to-prepare dishes while we were there. One of them was this colorful salad. It was such a hit, I asked for the recipe before I left."
TOTAL TIME: Prep: 15 min. + chilling YIELD:25 servings


  • 2 cups sugar
  • 1-3/4 cups cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon salt
  • 1 small head cauliflower, broken into florets
  • 3 medium carrots, grated
  • 2 celery ribs, thinly sliced
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained


  • 1. In a saucepan, combine the sugar, vinegar, oil and salt. Bring to a boil. Remove from the heat; cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing; toss to coat. Cover and chill for at least 2 hours. Serve with a slotted spoon. Yield: 25 servings.

Nutritional Facts

2/3 cup: 89 calories, 2g fat (0 saturated fat), 0 cholesterol, 405mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Tasty Marinated Vegetables

Sort By :

Average Rating
ksb223 User ID: 1270993 86859
Reviewed Jan. 14, 2009

"Delicious! I used 1/3c sugar and 1/3c non-calorie sweetner to reduce calories. Adults and children liked it."

Loading Image