Monday, June 8, 2015

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


Marinated Vegetable Salad

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. —Rita Wagers, Emporia, Kansas

TOTAL TIME: Prep: 10 minutes + chilling

YIELD: 14 servings


3 cups fresh broccoli florets

2 cups fresh cauliflowerets

1-1/2 cups fresh baby carrots

2 celery ribs, cut into 1/2-inch pieces

1 medium zucchini, sliced

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

1 can (6 ounces) pitted ripe olives, drained

1 jar (4-1/2 ounces) whole mushrooms, drained



3/4 cup vegetable oil

1/3 cup cider vinegar

1 teaspoon garlic salt

3/4 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon lemon-pepper seasoning



1. In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.

2. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Yield: 14 servings.

Nutritional Facts

1 serving (1 cup) equals 146 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 433 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.







God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)

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