Sweet Tarragon Marinated Vegetables Recipes
MARINATED SWEET POTATO SALAD
My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from our mom and our wives, is a terrific way to serve our favorite vegetable. -Tim Jack Edmondson, Vardaman, Mississippi
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MARINATED VEGETABLES
Steps:
- In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.
- Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.
- Refrigerate for several hours before serving, ideally for 24 hours.
Nutrition Facts : Calories 84 kcal, Carbohydrate 6 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 139 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPICY ITALIAN SALAD
Requests for this salad are never ending at any gathering!!!
Provided by Diana
Categories Salad Vegetable Salad Recipes
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
- In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g
AWESOME MARINATED SWEET POTATO SALAD
This recipe was given to by my friend, after trying it at her house.....a different and delicious way to serve sweet potatoes.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don't overcook, as they will get mushy); cool completely.
- Meanwhile, in a small bowl, combine the next nine ingredients; set aside.
- Peel the potatoes, cut into small cubes.
- In a large bowl, combine the sweet potatoes, onion and green pepper.
- Add dressing and toss gently to coat.
- Cover, and refrigerate for 3 or more hours to blend flavours.
- Discard bay leaves before serving.
SWEET TARRAGON-MARINATED VEGETABLES
Crunchy raw garden veggies flavored in a sweet tarragon marinade... so good tossed onto a little fresh garden lettuce. If snow peas are fresh and young enough, you don't need to cook them. Our garden is giving them up daily; but this dish can be tailored to whatever your garden's producing or whatever's on sale at the store that week.
Provided by EdsGirlAngie
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the oil, vinegar, lemon juice, green onions, tarragon, sugar, salt and pepper.
- Combine vegetables in a shallow dish and toss with the marinade.
- Cover and refrigerate at least 4 hours and up to 24 hours, stirring occasionally.
- Drain off marinade before serving, or toss vegetables with some lettuce and use marinade as the dressing.
Nutrition Facts : Calories 399.9, Fat 40.8, SaturatedFat 5.7, Sodium 10.4, Carbohydrate 9.3, Fiber 2, Sugar 5.9, Protein 1.9
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