Marinated Vegetable Salad Recipe: How to Make It
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, E
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 3 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 1-1/2 cups fresh baby carrots
- 2 celery ribs, cut into 1/2-inch pieces
- 1 medium zucchini, sliced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 1 can (6 ounces) pitted ripe olives, drained
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- DRESSING:
- 3/4 cup vegetable oil
- 1/3 cup cider vinegar
- 1 teaspoon garlic salt
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon lemon-pepper seasoning
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