marinated vegetable salad
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I love using Italian dressing in a lot of recipes. I started using it, to marinate raw vegetables. They are great fixed this way. Taste a piece or two of the vegetables, before draining off dressing. You might want to marinate longer or add more dressing. It is all up to your taste. Chill time, not included, in prep time.
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yield
serving(s)
prep time
50 Min
method
Refrigerate/Freeze
Ingredients For marinated vegetable salad
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chill time, not included in prep time
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fresh broccoli, cauliflower and carrots
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fresh zucchini and/or yellow squash, if desired
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light italian dressing or homemade viniagrette
How To Make marinated vegetable salad
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1Wash all vegetables thoroughly & drain or dry. Make broccoli and cauliflower into bite size pieces, using mostly flowerets. Peel carrots. Cut carrots into ¼ in. coins. Make squash slices approx. 1/4 in., & then cut them in half. Mix with light Italian dressing; allow to marinate in the refrigerator for several hours. Stir every so often. Then, *drain excess dressing off. Serve chilled.
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2Variation: Add cooked pasta to vegetables 1 hr. before serving *(prior to draining off dressing).
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