Best 3 Overnight Vegetable Salad Recipes

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**Explore the Vibrant World of Overnight Vegetable Salads: A Culinary Symphony of Health and Delight**

Embark on a culinary journey into the realm of overnight vegetable salads, where flavors dance in harmony and health takes center stage. Discover a symphony of recipes that celebrate the bounty of fresh vegetables, transformed into delectable dishes that nourish both body and soul. From the classic Italian chopped salad to the vibrant Asian slaw, each recipe is a testament to the versatility and boundless possibilities of this culinary genre. Whether you seek a light and refreshing side dish or a wholesome main course, the world of overnight vegetable salads awaits your exploration. Indulge in the crisp crunch of bell peppers, the juicy sweetness of tomatoes, and the earthy notes of roasted vegetables, all harmoniously combined in a symphony of textures and flavors. Prepare to tantalize your taste buds and embrace the vibrant world of overnight vegetable salads.

Let's cook with our recipes!

OVERNIGHT MARINATED VEGETABLE SALAD



Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

OVERNIGHT VEGETABLE SALAD



Overnight Vegetable Salad image

My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 11

1 can (16 ounces) tiny green peas, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.

Nutrition Facts :

OVERNIGHT VEGETABLE BEAN SALAD



Overnight Vegetable Bean Salad image

Frozen mixed vegetables and canned kidney beans blend beautifully in this fresh-tasting salad that's tossed in a zippy sweet-sour dressing. Shirley Doyle of Mt. Prospect, Illinois shared this make-ahead dish that's sure to please at your next picnic or potluck.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 cup chopped celery
1 cup chopped green pepper
1 medium onion, chopped
1/4 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup white vinegar
1 tablespoon prepared mustard

Steps:

  • Place mixed vegetables in a steamer basket over 1 in. of water in a saucepan. Bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Transfer to a large bowl. Add the kidney beans, celery, green pepper and onion; mix well., In a small saucepan, combine the sugar, flour, salt and pepper. Stir in the vinegar and mustard until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 475mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture.
  • Cut the vegetables into uniform pieces: This will help them cook evenly.
  • Don't overcook the vegetables: Overcooked vegetables will be mushy and lose their flavor.
  • Use a variety of vegetables: This will add flavor and texture to your salad.
  • Season the salad to taste: Add salt, pepper, and other seasonings to taste.
  • Let the salad chill overnight: This will allow the flavors to meld and develop.
  • Serve the salad cold or at room temperature: Both are delicious!

Conclusion:

This overnight vegetable salad is a delicious and healthy way to get your daily dose of vegetables. It's easy to make and can be tailored to your own taste preferences. Whether you like your salad crunchy or soft, tangy or sweet, there's an overnight vegetable salad recipe out there for you. So next time you're looking for a healthy and flavorful side dish, give one of these recipes a try. You won't be disappointed!

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