MARINATED VEGETABLE SALAD RECIPE RECIPES

Name: Marinated Broccoli
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 4 teaspoons olive oil; 1 tablespoon water; 1 tablespoon white wine vinegar; 1-1/2 teaspoons lemon juice; 1 teaspoon honey; 1 garlic clove, minced; 1/4 teaspoon salt; Dash cayenne pepper; 2 cups fresh broccoli florets; 2 tablespoons chopped sweet red pepper

MARINATED BROCCOLI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Marinated Broccoli Recipe: How to Make It - Taste of Home image

This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil
1 tablespoon water
1 tablespoon white wine vinegar
1-1/2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
2 cups fresh broccoli florets
2 tablespoons chopped sweet red pepper

Steps:

In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 119 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 315mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 fat

FAVORITE MARINATED VEGETABLES RECIPE: HOW TO MAKE IT

Favorite Marinated Vegetables Recipe: How to Make It image

Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, “The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!”

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 medium cucumber, halved and thinly sliced
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/3 cup finely chopped red onion
1/2 cup fat-free Italian salad dressing

Steps:

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.

Nutrition Facts : Calories 48 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 306mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable.

More about "marinated vegetable salad recipe recipes"

MARINATED BROCCOLI RECIPE: HOW TO MAKE IT - TASTE OF HOME

This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. —Edna Hoffman, Hebron, Indiana
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 119 calories per serving

In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

See details

FAVORITE MARINATED VEGETABLES RECIPE: HOW TO MAKE IT

Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, “The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!”
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.

See details

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