Marinated Salad, a culinary delight, showcases the art of infusing fresh vegetables with robust flavors, creating a symphony of tastes and textures. This versatile dish allows for endless creativity, offering a variety of combinations to suit diverse preferences.
Begin with a selection of crisp and colorful vegetables such as cherry tomatoes, cucumbers, bell peppers, and red onions. Cut them into bite-sized pieces or thin slices, ensuring a visually appealing and easy-to-eat salad.
The key to a marinated salad lies in the dressing. Create a flavorful vinaigrette using extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a touch of honey or maple syrup for sweetness. This dressing serves as the marinade, infusing the vegetables with rich and savory notes.
Optional additions like fresh herbs, such as basil, parsley, or cilantro, enhance the salad with aromatic freshness. Feta or goat cheese crumbles can provide a creamy and tangy element, while olives or capers contribute a briny kick.
Assemble the salad in a bowl or a shallow dish, ensuring the vegetables are evenly distributed. Pour the vinaigrette over the vegetables, coating them thoroughly. Allow the salad to marinate in the refrigerator for at least 30 minutes or longer to intensify the flavors.
This marinated salad is a versatile side dish, perfect for picnics, barbecues, or as a refreshing addition to any meal. It can be customized based on seasonal produce and personal preferences, making it a go-to recipe for various occasions.
The beauty of a marinated salad lies not only in its vibrant colors but also in the depth of flavors that develop as the vegetables soak up the delicious vinaigrette. Elevate your culinary experience with this simple yet extraordinary Marinated Salad—a testament to the magic of marinating fresh vegetables.
Marinated Salad Recipe | S2Recipes
Details Marinated Salad Recipes
Prep Time: 5 mins
Cook Time: 5 mins
Additional Time: 1 day
Total Time: 1 day 10 mins
Servings: 8
Ingredients For Marinated Salad Recipes
1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 (2 ounce) jar pimentos
1 cup white sugar
¾ cup white wine vinegar
½ cup vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
Instructions: Marinated Salad Recipes
Step 1: Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
Step 2: Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
Step 3: Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.
It made it exactly as written and it taste exactly as expected. Very nice.
This is one of my favorite salads. It’s perfect the way it is. The only changes I made were personal preferences on veggies. It’s very versatile!
Love this salad and it’s always a crowd favorite!! Everywhere I have ever taken this salad someone asks for recipe!! Thank you!
I have been looking for the version my grandmother used to make and this is it. Such memories
This was a nice mixture of crunch and soft textures.The taste was really good and this held up nicely in the fridge for a week.I used frozen peas not canned.The taste of sweet and slightly tangy was perfect.Give this a try if you don't love lettuce, it is a great change from a salad!
Wonderful! I didn’t use but one cup of sugar and used red wine and white wine vinegar ??
I used frozen veggies. I only use canned chickpeas, different beans & tomatoes. I didn't add any sugar of any type. Honestly I thought that was a misprint. Evoo & vinegar, cracked s&p. It was good. I think the frozen veggies made the difference. They defrost right away. It was a good little salad?
I have made this recipe for years. However, many years back I changed the recipe a tiny bit. Do not use canned peas, too mushy. I use frozen peas, petite are best, much firmer, holds up better in the salad.
