Marinated Vegetable Salad

Cool, refreshing and mighty good Of the many side dishes I enjoy making and eating during the...

Cool, refreshing and mighty good


Of the many side dishes I enjoy making and eating during the summer, cold vegetable salads like this one goes great with so many meals. It was perfect for some of the barbecuing I did over the weekend. Now as you read down the list of ingredients, you might think it contains a lot and I suppose it does. In fact, with this type of salad you can add or adjust ingredients to suit your fancy using just about anything but the kitchen sink. Broccoli, cauliflower, small cherry tomatoes, light red kidney beans, any type of garden vegetable your palate desires... heck, just make it up as you empty out the cabinet and fridge.

This is really a knock-off of another version of my Three Bean Salad, only this time I've changed up vegetables using Italian green beans and purple hull peas, added some fresh things, change the vinaigrette up a bit and added a double marinade with a rinse of white wine. Enjoy!


Marinated Vegetable Salad

1/4 cup white wine vinegar
1/3 cup sherry
1/2 cup sugar
1 teaspoon celery seeds
1 teaspoon dry yellow mustard
1/2 tablespoon lemon juice
Salt & pepper to taste
1/3 cup salad oil
1/2 cup green chopped bell pepper
1/2 cup chopped red bell pepper
1 medium sweet onion, chopped
1/2 cup sliced celery
1 cup sliced radishes
1 -6 oz jar marinated small artichokes, drained
1 -14.5 oz can wax beans, drained & rinsed
1 -14.5 oz can green beans, drained & rinsed
1 -16 oz can small shelled peas, drained & rinsed
rinse of Pinot Gris or any mellow white wine, about a cup

In a large glass bowl, whisk the vinegar, sherry and sugar together until blended. Add the seasonings and the vegetables.
Toss to coat, cover and refrigerate 4 to 8 hours.
Toss salad occasionally every so often to coat vegetables.
Drain well and soak in a mellow white wine for an hour before serving with a slotted spoon.

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Post a Comment

  1. Looks like the perfect weekday lunch if you ask me. Love those veggie!

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  2. Wonderful sounding salad - lovely flavor combinations - will definitely give this a go
    Mary

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  3. What a pretty salad. I like that addition of all those colorful vegetables.

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  4. What a perfect summer side, or for me a meal :) Love the white wine addition...one gorgeous salad!
    Hope your having a great week

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  5. Oh my this is my kind of salad, loaded with veggies and big flavors...bring on the barbecue, it may have to take a back seat to your beautiful salad;-)

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  6. You know I'm a salad fan. Interesting combination of flavors in that dressing I must say!

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  7. great salad for the hearty grilled eats, love the colorful veggies!
    bonnie
    sweetlife
    have a great week!

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  8. Another perfect summertime salad. Good accompaniment on the patio table for any type grilled fish, chicken or beef.

    I am already tired fo this heat...just a few months until open window weather!

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  9. I love a salad like this, it has so much texture. It is so boiling hot out right now, how about you have one sent to me, huh? And that way I can just sit here with a cold drink and fan myself until it gets here. kay?

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  10. Looks great, with all kinds of stuff from the garden

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  11. Love this salad and the marinade is fab, especially with the sherry and wine! i'll definitely be try it soon! Have a great weekend, cher!

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  12. Love the idea of a wine rinse!

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  13. Could one omit this step: "Drain and soak in a mellow white wine before serving with a slotted spoon."?

    I didn't get the purpose of it, drain the salad dressing and soak in wine
    (how much wine???)

    Please clarify, the recipe looks interesting.

    ReplyDelete
  14. Dear No Name - as stated, the wine is another marinade, in other words, it adds another layer of flavor... by allowing the vinegar/sherry marinade to drain away, the soaking in a mellow wine leaves a crisper taste - if you disagree, by all means omit this step - oh, and I think a cup of wine is enough for a rinse, no use in wasting too much wine...

    ReplyDelete

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