Thursday, January 9, 2014

{soups-salads-and-salad-dressings} Marinated Fresh Vegetable Salad Recipe

 

Marinated Fresh Vegetable Salad Recipe



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
Quick




TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


Ingredients

    2 cups sliced celery
    2 cups thinly sliced cauliflower
    2 cups halved cherry tomatoes
    2 cups thinly sliced carrots
    2 cups sliced cucumber
    1 medium onion, thinly sliced and separated into rings
    DRESSING:
    3/4 cup Daily Chef 100% Pure 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




Directions

    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. Yield: 12 servings (3/4 cup each).


Nutritional Facts

3/4 cup equals 130 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 198 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.


Originally published as Marinated Fresh Vegetable Salad in Taste of Home October/November 2002, p35





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment