Marinated Veggies for Salad. In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce.
Tips for making marinated vegetable salad.
This is a great make ahead option and one that can be easily doubled or tripled for a crowd!
You can totally alter the amounts of veggies to your taste.
You can have Marinated Veggies for Salad using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Marinated Veggies for Salad
- Prepare 1 of cucumber- diced, sliced, julienne.
- Prepare 1 of purple onion- diced, sliced, rings.
- It's 1 cup of carrots-diced, julienne, round.
- It's 3-5 of radishes- diced, sliced.
- Prepare of Vidalia Onion Salad Dressing.
Be sure to give it a good stir before stirring as the marinade tends to settle to the bottom of the bowl. Marinated Chopped Salad is loaded with all of our favorite vegetables and tossed in a tangy vinaigrette dressing. It is perfect for a summer picnic or packed for lunch at the office! Paired with an easy marinade, this chopped salad is a great alternative to a simple tossed salad or classic chef salad and perfect at any potluck!
Marinated Veggies for Salad instructions
- Slice, Dice, Julienne veggies and put in medium/large bowl..
- Add desired amount of Vidalia Onion Dressing and mix. I use Braswell's, yum!.
- Refrigerate covered until ready to eat..
Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.