Marinated Vegetable Salad Bowl Recipes

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MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!

Provided by Blair Lonergan

Categories     Salad     Side Dish

Time 2h20m

Number Of Ingredients 15

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Steps:

  • Place all vegetables in a large bowl.
  • Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
  • Pour dressing over vegetables.
  • Refrigerate salad for at least 2 hours (or overnight).

Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!

Provided by Iowa Girl Eats

Categories     20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish

Yield serves 8-10

Number Of Ingredients 12

2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups chopped carrots (~4 medium carrots)
1 cucumber, seeded then chopped
1 bell pepper (any color,) seeded then chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

Steps:

  • For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
  • Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

MARINATED FRESH VEGETABLE SALAD



Marinated Fresh Vegetable Salad image

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

  • In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD



Simple 1-2-3 Marinated Vegetable Salad image

This is a simple and delicious change from cucumbers in vinegar and makes a great vegetarian snack or side dish. It's also great in that it requires no cooking at all! I make this all Summer long and have some whenever I get the 'munchies'. A friend used to serve this to me when I lived in Arkansas and I've never forgotten how to make it.

Provided by Two Socks

Categories     Low Protein

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1/2 cup white vinegar
1/2 cup canola oil or 1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 onion, roughly chopped
2 green peppers, seeded and chopped into small cubes
3 cucumbers, peeled and cut into small cubes
4 tomatoes, cut into small cubes

Steps:

  • Make the dressing by combining all the dressing ingredients in a small bowl.
  • Whisk until the sugar is dissolved.
  • Set aside.
  • To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
  • Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
  • Cover and chill at least six hours before serving, stirring at least every hour.
  • When ready to serve, let salad stand at room temperature for 5 minutes.
  • This is easiest to eat when served in a bowl and eaten with a spoon.
  • Be sure to get plenty of the juices into each bowl.

CLASSIC MARINATED VEGETABLES



Classic Marinated Vegetables image

-Elizabeth Powell, Elizabethton, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2-3 servings.

Number Of Ingredients 10

1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup finely chopped celery
1/3 cup finely chopped green pepper
1/3 cup finely chopped onion
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1-1/2 teaspoons French salad dressing

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

OVERNIGHT MARINATED VEGETABLE SALAD



Overnight Marinated Vegetable Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 cups fresh 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 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

  • In a large 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.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FAVORITE MARINATED VEGETABLES



Favorite Marinated Vegetables image

Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 medium cucumber, halved and thinly sliced
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/3 cup finely chopped red onion
1/2 cup fat-free Italian salad dressing

Steps:

  • In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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