MARINATED SALAD RECIPE | ALLRECIPES
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Vegetable Salads
Total Time 23 hours 35 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- 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.
Nutrition Facts : Calories 307 calories, CarbohydrateContent 43.7 g, FatContent 14.5 g, FiberContent 4.2 g, ProteinContent 4 g, SaturatedFatContent 1.9 g, SodiumContent 723.7 mg, SugarContent 29.8 g
MARINATED BLACK-EYED PEA SALAD | ALLRECIPES
This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.
Provided by Julie Cleaves McLaughlin
Categories Bean Salads
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Yield 7 cups
Number Of Ingredients 14
Steps:
- Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
- Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Nutrition Facts : Calories 158.8 calories, CarbohydrateContent 19.5 g, CholesterolContent 3.8 mg, FatContent 6 g, FiberContent 4.5 g, ProteinContent 7.3 g, SaturatedFatContent 1.2 g, SodiumContent 606.1 mg, SugarContent 1.3 g
More about "marinated corn salad recipes"
TASTY MARINATED TOMATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Lunch
Cuisine Europe, Italian
Calories 91 calories per serving
- Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
FAVORITE MARINATED VEGETABLES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 48 calories per serving
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
FAVORITE MARINATED VEGETABLES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 48 calories per serving
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
TASTY MARINATED TOMATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Lunch
Cuisine Europe, Italian
Calories 91 calories per serving
- Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
FAVORITE MARINATED VEGETABLES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 48 calories per serving
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
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