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Thread: Marinated Vegetable Salad Recipe

  1. #1
    Join Date
    Jan 2015
    Northwest Arkansas

    Marinated Vegetable Salad Recipe

    Does anyone have a good marinated vegetable salad recipe? I need something different to make for Thanksgiving. Thank you.

  2. #2
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Ontario, Canada
    Simple .... chop/slice/dice veggies to whatever size you like.
    Then ..... marinate with Italian Dressing.
    Add canned/rinsed chick peas, if you like.
    Toss/Stir periodically.
    Drain before serving.

    Easy peasy ..... !!!!!

    I like mine as is, or over cold pasta or rice ... or amp it up with hot rice.
    Then top it with crumbled feta.

    I can eat bowlfuls of this this stuff ... though there are worse things to eat too much of!
    Sew many ideas ... just sew little time!!
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  3. #3
    Power Poster SusieQOH's Avatar
    Join Date
    Jul 2017
    Central Ohio
    My recipe is similar- my Mom called it Italian Mushroom salad. She used mushrooms (fresh are awesome) celery, roasted red peppers in the jar, black olives and her Italian dressing. We let it marinate for awhile.
    You can get creative with this too. I like the chick pea idea.

    I've made this for a lot of events and people really like it. It's very refreshing and also colorful.

  4. #4
    Join Date
    Mar 2014
    I have used this Vegetable salad forever it seems.

    Vegetable Salad

    1-16oz. bag of frozen peas
    1-16oz. can of whole kernel corn drained
    1-16oz. can french cut green beans drained
    1 cup chopped green pepper
    1 cup chopped celery
    1 cup chopped onion
    1 small jar pimentos
    1 cup thin sliced carrots
    1 cup thin sliced radishes
    put all in a large bowl and add dressing.

    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon water
    3/4 cup white vinegar
    1/2 cup vegetable oil
    1 cup sugar
    place all in a small saucepan and bring to a boil, then pour over vegetables. stir and let sit in fridge until chilled well.
    Last edited by Sundayboy; 11-17-2019 at 07:30 AM. Reason: not finished
    To the world you might be just a somebody, but to somebody you might be the world. Just live your life, and Quilt.

  5. #5
    Super Member
    Join Date
    Aug 2018
    Near Seattle, WA
    It was always a big hit at pot lucks and such, I'd get a couple of jars of the small jars of marinated artichokes (dump in the marinade, depending on the size you might need to cut the artichokes a bit), some nice bright sweet peppers in various colors (red, green, orange) cut in big chunks, a sweet onion again, cut large. A zucchini is nice in there as well as some fresh mushrooms (I buy presliced large ones). I just kept chopping up stuff until I filled the bowl, may need to add some additional Italian dressing. Make the day before/marinate over night. For crowds/fussy people I usually offer some crumbled feta on the side, or lately I've been using cotija.

    A bruscetta sort of thing is always good, you don't need to have the toast just slice tomatoes into wedges, fresh basil cut into strips, black olives, onions (smaller chop). Dress with balsamic vinegar and olive oil, or a balsamic/red vinegar italian dressing. Marinate over night and save some fresh basil to sprinkle on a garnish.
    Quilters: Advanced tool using humans.

  6. #6
    Power Poster Jingle's Avatar
    Join Date
    Dec 2009
    Outside St. Louis
    I use broccoli - cauliflower - fresh mushrooms - red/orange/yellow sweet peppers - sliced raw onions - cucumber slices - tomato wedges .

    I find with the above I use light or diet Italian bottled dressing. Regular has oil and that ruins the broccoli & cauliflower. Good when being on a diet. Can eat a lot and not many calories. Good with boiled chicken on the side.
    Another Phyllis
    This life is the only one you get - enjoy it before you lose it.

  7. #7
    Super Member Darcyshannon's Avatar
    Join Date
    Nov 2017
    Portland, OR
    I sometimes do a quick Asian flavored pickled salad. You choose your veggies, and marinate in soy sauce, ginger, sesame oil and thinly sliced scallions. Quite delish! You can add a few drops of pepper sauce to your taste.

  8. #8
    Join Date
    Sep 2010
    Glen St. Mary, FL.
    Marinated Veggie Salad:
    1 can Green Giant White Shoe Peg Corn
    1 can LeSuer Peas
    1 Bell Pepper, chopped
    1 Onion, chopped
    1/2 Cup Celery. chopped
    Small jar of Pimento
    1 Cup Sugar
    3/4 Cup Red Wine Vinegar
    1/2 Cup Oil
    1/4 tsp. Salt

    Directions: Mix all together and put in refridgerator for 24 hours. Drain and Serve. Enjoy.

  9. #9
    Senior Member
    Join Date
    Nov 2009
    Blog Entries
    best salad ever...make it often

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