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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.

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Marinated Vegetable Salad

Submitted by: Abby y Salah

Celery seed dressing is used to marinate this mixture of vegetables.

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Marinated Carrot Salad

Submitted by: TIA_DAWN

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.

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Marinated Beet Salad

Submitted by: Myra

Canned beets makes this a no-fuss salad to whip up. The sweet and sour dressing is heated and poured over the beets and diced red onion, and then it's popped into the refrigerator to chill.

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Marinated Potato Salad with Anchovy Vinaigrette

Submitted by: wahine

Cooked, cubed red potatoes sit in the fridge overnight in this absolutely terrific dressing, so you can imagine how wonderful the final salad tastes when, crumbled, cooked sausage, green onions and fresh, chopped parsley are stirred in. Makes six generous servings.

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Marinated Cherry Tomato Salad

Submitted by: RAINEYJR

Cherry tomatoes and still more cherry tomatoes are packed into this nippy, wonderful salad or side dish. But they undergo a delicious transformation as they marinate in an herb infused vinegar and oil dressing.

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Marinated Five Bean Salad

Submitted by: Inspired by Home Cooks

This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.

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