Best 7 Italian Marinated Vegetable Salad Recipes
Indulge in the vibrant flavors of Italy with our enticing Italian Marinated Vegetable Salad. This delightful dish, bursting with color and freshness, presents a harmonious blend of crisp vegetables, aromatic herbs, and a tangy dressing that tantalizes the taste buds. Embark on a culinary journey as we explore the diverse recipes featured in this article, each offering unique variations on this classic salad. Discover the vibrant flavors of the Sun-Dried Tomato and Artichoke Salad, where sun-kissed tomatoes and tender artichoke hearts dance in a symphony of savory flavors. Experience the zesty kick of the Spicy Calabrian Chile Salad, where fiery chilies add a delightful warmth to the crisp vegetables. Delight in the rustic charm of the Roasted Vegetable Salad, where roasted peppers, zucchini, and eggplant mingle with fresh herbs, creating a symphony of smoky and herbaceous notes. Savor the simplicity of the Classic Italian Marinated Vegetable Salad, where fresh vegetables bask in a flavorful marinade of olive oil, herbs, and vinegar, resulting in a refreshing and vibrant dish. Prepare to be captivated by the vibrant flavors and culinary artistry of our Italian Marinated Vegetable Salad recipes. Let your taste buds embark on an unforgettable journey through the diverse landscapes of Italian cuisine.
Let's cook with our recipes!
MARINATED ITALIAN SALAD
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
ITALIAN VEGETABLE SALAD
Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
ITALIAN-MARINATED VEGETABLE SALAD
Enjoy putting together the bright colors of fresh produce in this Italian-Marinated Vegetable Salad. You'll love the flavorful bite of vegetables and Italian seasonings to make your own Italian-Marinated Vegetable Salad.
Provided by My Food and Family
Categories Vegetable Recipes
Time 3h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
- Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
- Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ITALIAN MARINATED VEGETABLES
Provided by Food Network
Categories side-dish
Time 17m
Yield 12 servings; 6 ounces each
Number Of Ingredients 20
Steps:
- Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
- Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
- In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
- Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
ITALIAN-MARINATED VEGETABLE SALAD
I received an email this morning from Kraft Kitchens with this as one of the recipes that were featured. Visit the www.kraftfoods.com website for pictures, etc. The cooking time listed is for the refrigeration time. NOTE: This recipe is also in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition on page 31.
Provided by senseicheryl
Categories Cauliflower
Time 3h15m
Yield 14 bowls of salad, 14 serving(s)
Number Of Ingredients 7
Steps:
- ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
- ADD remaining ingredients; mix lightly. Cover.
- REFRIGERATE 3 hours or until chilled.
Nutrition Facts : Calories 33.4, Fat 0.3, Sodium 77.2, Carbohydrate 6.8, Fiber 1.9, Sugar 1.2, Protein 1.7
MARINATED VEGETABLE SALAD
Make and share this Marinated Vegetable Salad recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except tomatoes, in large bowl.
- Cover and refrigerate overnight, stirring occasionally.
- Add tomatoes, season with salt and pepper and toss.
Tips:
- Choose fresh, high-quality vegetables. This will ensure that your salad is flavorful and nutritious.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Marinate the vegetables for at least 30 minutes. This will allow the flavors to meld and infuse the vegetables.
- Use a variety of vegetables. This will add flavor and color to your salad.
- Don't overcook the vegetables. They should be tender but still have a slight crunch.
- Serve the salad warm or at room temperature. This will allow the flavors to shine through.
Conclusion:
This Italian marinated vegetable salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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