Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Marinated Vegetable Salad

1. 3 cups fresh broccoli florets -

2. 2 cups fresh cauliflowerets -

3. 1-1/2 cups fresh baby carrots -

4. 2 celery ribs, cut into 1/2-inch pieces -

5. 1 medium zucchini, sliced -

6. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered -

7. 1 can (6 ounces) pitted ripe olives, drained -

8. 1 jar (4-1/2 ounces) whole mushrooms, drained -

9. Dressing: -

10. 3/4 cup vegetable oil -

11. 1/3 cup cider vinegar -

12. 1 teaspoon garlic salt -

13. 3/4 teaspoon sugar -

14. 1/2 teaspoon salt -

15. 1/2 teaspoon lemon-pepper seasoning -

How to cook deliciously - Marinated Vegetable Salad

1. Stage

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.

2. Stage

Cover and refrigerate for 8 hours or overnight, stirring occasionally.