SALAD DRESSING AS MARINADE RECIPES

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BASIC HERB MARINADE AND SALAD DRESSING RECIPE - FOOD.COM



Basic Herb Marinade and Salad Dressing Recipe - Food.com image

This is a wonderful fresh salad dressing and marinade. The use of the herbs helps the marinade 'cling' to the vegetables making it ideal for grilled veggies. The recipe makes enough marinade or dressing for 1 to 1 1/2 lbs of vegetables. This is another recipe from Andrea Chesman's The Vegetarian Grill, a cookbook I can't recommend highly enough.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1/3 cup

Number Of Ingredients 7

4 garlic cloves, minced
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Combine all ingredients except olive oil.
  • Slowly add olive oil, whisking constantly, until oil is emulsified.
  • May be used immediately or stored in an airtight container in fridge for up to 4 days.

Nutrition Facts : Calories 1534.7, FatContent 162.8, SaturatedFatContent 22.6, CholesterolContent 0, SodiumContent 6996.4, CarbohydrateContent 19.3, FiberContent 4.7, SugarContent 0.7, ProteinContent 4.2

MARINATED SALAD RECIPE | ALLRECIPES



Marinated Salad Recipe | Allrecipes image

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

Provided by Barbara Stocker

Categories     Salad    Vegetable Salad Recipes

Total Time 23 hours 35 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

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

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