Marinated Broccoli Carrots Recipes

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MARINATED BROCCOLI SALAD



Marinated Broccoli Salad image

Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

4 cups fresh broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 bottle (8 ounces) Italian salad dressing
1 teaspoon sugar
3/4 cup chopped walnuts, optional

Steps:

  • In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED VEGETABLE MEDLEY



Marinated Vegetable Medley image

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Provided by Paula

Categories     Salad     Vegetable Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 13

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Steps:

  • In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  • In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g

MARINATED BROCCOLI AND CARROT SALAD



Marinated Broccoli and Carrot Salad image

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 2

Number Of Ingredients 5

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

Steps:

  • In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
  • Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

SIMPLE MARINATED BROCCOLI



Simple Marinated Broccoli image

My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.

Provided by Jody C.

Categories     Side Dish     Vegetables     Broccoli

Time 3h10m

Yield 6

Number Of Ingredients 4

½ cup olive oil
¼ cup red wine vinegar
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
3 heads broccoli, cut into florets

Steps:

  • Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  • Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g

MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

MARINATED BROCCOLI & CARROTS



Marinated Broccoli & Carrots image

Make and share this Marinated Broccoli & Carrots recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
1 teaspoon fresh gingerroot, grated
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 stalk broccoli, peeled and cut into spears
2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks

Steps:

  • Whisk together all the marinade ingredients and set aside.
  • In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
  • Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
  • Drain them and transfer to a serving bowl.
  • Pour the marinade on the vegetables and toss well.
  • Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.

Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 0.5, Sodium 201.3, Carbohydrate 5.9, Fiber 1.9, Sugar 2.1, Protein 1.7

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD



Italian Marinated Cauliflower and Broccoli Salad image

This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.

Provided by adopt a greyhound

Categories     Easy

Time 12h30m

Yield 1 large salad, 12-16 serving(s)

Number Of Ingredients 11

2 heads cauliflower, cut into small flowerets
1 bunch broccoli, cut into small flowerets
1 green pepper, chopped
2 stalks celery, chopped
1 (8 ounce) can mushrooms, drained and chopped
1 (16 ounce) can water chestnuts, drained and sliced
1 (16 ounce) can black olives, drained and chopped
1 (10 ounce) jar green olives, drained and chopped
1 (16 ounce) jar zesty Italian dressing
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix (mixed with oil and vinegar)
1 pint cherry tomatoes

Steps:

  • Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
  • Marinate covered overnight. Just before serving add the cherry tomatoes.

Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5

LEMON GARLIC ROASTED BROCCOLI AND CARROTS



Lemon Garlic Roasted Broccoli and Carrots image

Oven-Roasted Broccoli and Carrots with garlic, Parmesan, and lemon are the ultimate side dish! They're easy to make and ready in minutes

Provided by Lalaine

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 pound broccoli florets
2 large carrots, peeled and sliced on a bias
4 cloves garlic, peeled and minced
4 tablespoons olive oil
Kosher salt and freshly ground pepper to taste
1 tablespoon Parmesan cheese
1 tablespoon lemon zest
1 tablespoon freshly-squeezed lemon juice

Steps:

  • In a bowl, combine broccoli, carrots, garlic, olive oil, salt, and pepper. Toss to distribute.
  • Arrange vegetables in a single layer on a baking sheet.
  • Bake in a 450 F oven for about 15 to 20 minutes or until the vegetables are tender-crisp and lightly browned.
  • Transfer vegetables to a large bowl. Add Parmesan cheese, lemon zest, and lemon juice. Gently toss to evenly distribute. Serve hot.

Nutrition Facts : Calories 193 kcal, Carbohydrate 12 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 101 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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