Marinated Vegetable Salad

Marinated Vegetable Salad
Photo by www.myrecipes.com

Ingredients

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • ½ teaspoon sugar
  • ½ cup olive oil
  • 1 ½ teaspoons chopped fresh or 1/2 teaspoon dried basil
  • 1 medium carrot, cut into thin strips
  • Garnish: fresh parsley sprig
  • 3 green onions, chopped
  • + 9 more ingredients
    • 1 small red bell pepper, chopped
    • 1/3 cup red wine vinegar
    • 1 (6-ounce) can ripe black olives, drained and sliced
    • 1 cup slivered snow peas
    • 2 garlic cloves, chopped
    • ½ teaspoon salt
    • 1 (16-ounce) package cherry tomatoes
    • ¼ teaspoon pepper
    • 1 (16-ounce) package fresh broccoli and cauliflower florets

Combine florets and next 7 ingredients in a large bowl. Process oil and next 6 ingredients in a blender until smooth; add to vegetables, tossing to coat. Cover and chill 5 hours. Garnish, if desired.

View full recipe at My Recipes

Comments

Variations on Marinated Vegetable Salad

  • Marinated Vegetable Salad
    • 1 teaspoon fresh parsley
    • 1 8-ounce bottle Italian dressing
    • 1 6-ounce can sliced black olives
    • pepper
    • 3 carrots
    • 1/2 teaspoon dried oregano
    • 1 onion
    • +7 other ingredients
  • Marinated Vegetable Salad
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    • 1 (6-ounce) can pitted ripe olives, drained
    • 1 bunch green onions, sliced
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    • 1/2 cup olive oil
    • 1 pound carrots
    • 2 red bell peppers
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    • 1 pound broccoli
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    • 2 Dijon-style mustard
    • +2 other ingredients
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    • 2 teaspoons dried whole tarragon
    • 2 small green peppers, cut into 1-inch pieces
    • 1 ( 1-pound) bunch broccoli
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    • Tomato wedges
    • 2 medium cucumbers, sliced
    • 1 large head cauliflower, broken into flowerets
    • +4 other ingredients
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    • 2 cups fresh broccoli flowerets
    • 1 cup fresh cauliflower flowerets
    • 1 red bell pepper, thinly sliced
    • 2 cups Italian dressing
    • +2 other ingredients
  • Marinated-Vegetable Salad
    • 1/4 teaspoon dried oregano
    • 1/4 cup red wine vinegar
    • 3 cups diagonally sliced carrot (about 1 pound)
    • 2 cups (2-inch) julienne-cut zucchini
    • +8 other ingredients


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