Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. carrots, sliced and cooked; 2 onions; 1 cucumber; 2 stalks celery; 1 c. sliced cauliflower; 1 can tomato soup; 1 c. sugar; 3/4 c. vinegar; 1/4 c. Wesson or Crisco oil; 1 Tbsp. Worcestershire sauce; 1 tsp. pepper; 1 tsp. mustard; 1/4 tsp. salt

Eats Now Editorial Team · 489 kcal · Salads

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Marinated Vegetable Salad – a delicious recipe with carrots, onions, cucumber, stalks celery, cauliflower, tomato soup. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 lb. carrots, sliced and cooked
2 onions
1 cucumber
2 stalks celery
1 c. sliced cauliflower
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/4 c. Wesson or Crisco oil
1 Tbsp. Worcestershire sauce
1 tsp. pepper
1 tsp. mustard
1/4 tsp. salt

1
Mix the soup, sugar, vinegar, oil, Worcestershire sauce, pepper, mustard and salt together and add to the vegetables.
2
(I use blender to mix.)

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. carrots, sliced and cooked, 2 onions, 1 cucumber, 2 stalks celery, and more.

Yes, Marinated Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
489 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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