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Marinated Vegetables

Yankee Plus Dec 2015


Marinated Vegetables
1 vote, 5.00 avg. rating (89% score)
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Marinated Vegetables make colorful dish that's easy to prepare and always welcome at a potluck or hot-weather picnic. It's a good make-ahead recipe, too, that keeps for several days in the refrigerator.

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  • 1/2 head cauliflower, in small pieces
  • 2 cups bite-size broccoli florets and stems
  • 2 carrots, sliced
  • 2 celery stalks, sliced 1 inch thick
  • 1 small onion, sliced
  • 1 green bell pepper, cubed
  • 3/4 to 1 cup stuffed green olives or pitted black olives, drained
  • 3/4 cup white or wine vinegar
  • 1/2 cup salad oil
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon dried oregano or mixed salad herbs
  • 1/4 cup water


Bring a large pot of water to a boil. Add the cauliflower and broccoli and blanch for 1 minute. Drain, then immediately plunge into cold water to stop the cooking. Drain well.

In a large salad bowl, combine all the vegetables with the olives. In a small bowl or jar, mix together the vinegar, oil, sugar, salt, pepper, herbs, and water. Mix well. Pour over the vegetables. Cover the bowl and refrigerate for 8 to 24 hours before serving.

Updated Thursday, May 23rd, 2002

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One Response to Marinated Vegetables

  1. Anonymous July 27, 2007 at 1:25 am #

    I’ve made this for years — but I call it garbage salad. Also instead of making the dressing I use bottled Italian dressing dressing. I only blanch the cauliflower and carrots. Everyone always asks for the recipe.

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