Marinated Salad

Marinated Salad

"This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing."
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Ingredients

23 h 35 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  2. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Reviews

Read all reviews 21
  1. 28 Ratings

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Most helpful positive review

I use frozen veggies (no cooking or thawing ahead of time) instead of canned and use a red bell pepper and purple onion for more color. I love this on hot summer days.

Most helpful critical review

This was way too SWEET for us. My husband couldn't even eat it. I tried to salvage the dish by adding more white wine vinegar. When I tried it the next day, it was a little better but I would...

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I use frozen veggies (no cooking or thawing ahead of time) instead of canned and use a red bell pepper and purple onion for more color. I love this on hot summer days.

This was really tasty, but only needed half amount of the sauce.

This salad is delicious, but made too much dressing for me. Next time I will only make 1/2 as much dressing

I love this salad. I make it just as written. The sauce is meant to be a MARINADE not a dressing! Good grief people! I serve it with a slotted spoon and it's the perfect addition to a summer...

This was way too SWEET for us. My husband couldn't even eat it. I tried to salvage the dish by adding more white wine vinegar. When I tried it the next day, it was a little better but I would...

Love this type of salad ... you can make a little or make a lot - depending on what the need is for. It's refreshing for summer get togethers.

This recipe gets 5 stars with my changes; omitted bell pepper and substituted chopped water chestnuts for celery. Our dinner guests raved about it asking for the recipe. This salad is really b...

I have been looking for this recipe or one similar since my mother-n-law died. She made this from memory so it wasn't in her recipe stash. The only difference is she used apple cider vinegar.

I love this salad! I accidentally used regular white vinegar instead of the white wine vinegar and it turned out great. I also subbed Splenda for the sugar.

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