Marinated Vegetable Salad Recipe
 

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

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! :D

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.

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.

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.

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.

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.

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.

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.

best salad ever...make it often