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Marinated Salad

Marinated Salad

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    23 h 35 m
Barbara Stocker

Barbara Stocker

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  2. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
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Reviews

SHELL_SHEPHARD
36

SHELL_SHEPHARD

1/25/2004

I use frozen veggies (no cooking or thawing ahead of time) instead of canned and use a red bell pepper and purple onion for more color. I love this on hot summer days.

RIVERSENDS
27

RIVERSENDS

1/25/2004

This was really tasty, but only needed half amount of the sauce.

DORRIEANN
21

DORRIEANN

1/25/2004

This salad is delicious, but made too much dressing for me. Next time I will only make 1/2 as much dressing

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