Marinated Vegetable Salad Recipe

Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head lettuce; 12 head cauliflower, cut into flowerets; 12 lb green beans, cut into 1 1/2 inch lengths; 12 lb red potatoes, thinly sliced; 14 lb carrot, thinly sliced; 14 lb mushroom, sliced; 8 pitted ripe olives, sliced; ¾ cup lemon juice; ¾ cup vegetable oil; 1 tablespoon dried basil; 1 teaspoon salt; 1 teaspoon pepper

Servings: persons

1 head lettuce
12 head cauliflower, cut into flowerets
12 lb green beans, cut into 1 1/2 inch lengths
12 lb red potatoes, thinly sliced
14 lb carrot, thinly sliced
14 lb mushroom, sliced
8 pitted ripe olives, sliced
¾ cup lemon juice
¾ cup vegetable oil
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper

1
Mix all marinade ingredients; set aside.
2
Core, rinse, and thoroughly drain lettuce.
3
Chill.
4
Place cauliflower and green beans in saucepan.
5
Cover with boiling water and let stand 5 minutes.
6
Drain well.
7
Hold under cold water until cool, then soad in cold water 5 minutes.
8
Drain thoroughly.
9
Place potatoes and carrots in 2 quart saucepan.
10
Add water and boil until tender-crisp, about 5 minutes.
11
Drain; rinse with cold water.
12
Drain thoroughly.
13
In large bowl, toss cauliflower, beans, potatoes, carrots, mushrooms and olives.
14
Pour marinade over vegetables; toss again.
15
Cover and refrigerate 24 hours.
16
At serving time, slice lettuce crosswise into 1 inch thick slices, then cut lengthwise into chunks.
17
Toss vegetables with lettuce chunks.

3512

kcal

Calories

Fat

664

Carbs

169

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

You need 12 ingredients. The key ingredients include: 1 head lettuce, 12 head cauliflower, cut into flowerets, 12 lb green beans, cut into 1 1/2 inch lengths, 12 lb red potatoes, thinly sliced, 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.

Marinated Vegetable Salad

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