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Marinated Fresh Vegetables

Submitted by: Erin Frakes
Provided by: Taste of Home
The sweetness in the poppy seed dressing makes these marinated vegetables a hit wherever I take them. --Erin Frakes 

Aunt Dorothy's Marinated Carrot Salad

Submitted by: Scott
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce. 

Marinated Salad

Submitted by: Barbara Stocker
A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight. 

Harold's Salad

Submitted by: Andrea Young
If you make this the night before, by next evening you 'll have a fabulous salad to serve to your family or guests. Add a bit of sugar to a prepared oil and vinegar dressing and spoon it over a bowl of fresh broccoli, cauliflower, olives, mushrooms and onions. Pimento and crumbled bacon too. 

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Photo of: Marinated Broccoli Salad

Marinated Broccoli Salad

Submitted by: Martha Smith
Provided by: Simple & Delicious
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!' 

Veggies in Vinaigrette

Submitted by: Wendy Oler
Provided by: Taste of Home
'This garden-fresh veggie side dish is so good, even people who don't like turnips ask for the recipe,' says Wendy Oler of Winnipeg, Manitoba. Try substituting a different flavored vinegar to put a personal touch on this colorful crowd-pleaser. 

Marinated Mushrooms

Submitted by: Stella
A pound of mushrooms never had it so good. These dandy marinated and cooked mushrooms make a perfect appetizer or topping for a grilled steak or burger. Toss with just-cooked pasta, or just eat right out of the pot. 

Photo of: Marinated Cucumbers

Marinated Cucumbers

Submitted by: Mary Helen Hinson
Provided by: Taste of Home
These cucumber slices make a cool summer side dish dressed in a light, tangy vinegar and oil mixture seasoned with herbs. The refreshing salad is always a hit when served with cold sandwiches or grilled meat. -Mary Helen Hinson, Lamberton, North Carolina 

Photo of: Marinated Carrot Salad

Marinated Carrot Salad

Submitted by: Dawn B.
Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade. 

Mushroom Salad I

Submitted by: Bonnie Hughey
Canned mushrooms make all the difference in this very tasty concoction. And the other ingredients - pimentos, Spanish onion, celery, and peppers - compliment the mushroom taste and add bits of color.  
 
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