marinated vegetable salad

(3 ratings)
Recipe by
Eddie Jordan
Bristow, OK

This is one of the best time of the year to make this salad. Vegetables are fresh and this salad goes great with a cookout. From Helen's Pantry

(3 ratings)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For marinated vegetable salad

  • DRESSING:
  • 1 c
    vinegar
  • 1 Tbsp
    sugar
  • 1 1/2 Tbsp
    dill weed
  • 1 tsp
    salt and pepper to taste
  • 1 1/2 c
    salad oil
  • 1 Tbsp
    accent
  • 1 tsp
    garlic salt
  • VEGETABLES;
  • 1 bunch
    broccoli florets
  • 1
    head cauliflower florete
  • 1/2 lb
    fresh mushrooms sliced
  • 1 pt
    cherry tomatoes
  • 2 to 3
    carrots, sliced thin
  • 1 to 2 can
    artichoke hearts sliced
  • 1 can
    pitted black olives, cut in half
  • 1 can
    pimento olives cut in half

How To Make marinated vegetable salad

  • 1
    DRESSING; Mix above ingredients together to pour over vegetables. Ad a little water if dressing is too tart.
  • 2
    VEGETABLES; Marinate overnight with dressing, toss occasionally.
  • 3
    Serves 20 to 25 NOTE; Celery and peppers can also be used.
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