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Results 41 - 50 of 242 for vegetable marinade
Drain all vegetables, salt to taste. Mix marinade and cover vegetables. Refrigerate overnight.
Chop fine 1 cup each ... rind, green pepper and onion. Bring to boil. Cool and pour over vegetables. Will keep in refrigerator for several weeks.
Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.
Toss all vegetables. Pour on dressing and refrigerate at least 3 hours or overnight.
Mix all ingredients. Can use for fresh vegetables (i.e. red peppers, green and ... mushrooms) for an antipasto platter. Or use for a pasta salad.
Heat vinegar, sugar, salt and oil until sugar melts. Remove. Add dry mustard and salt. Let cool. Toss. Chill at least 3 hours.
Combine first 7 ingredients. Add chopped vegetables and mix well; cover and chill in refrigerator overnight.
Combine vegetables into large mixing bowl. Combine remaining ... well and pour over vegetables, tossing gently. Cover and chill at least 3 hours.
Boil together first 6 ingredients ... Pour dressing over vegetables and toss lightly. Best made the day before and chilled. Makes 8 to 12 servings.
Combine first 7 ingredients and mix well; set aside. Cut vegetables into chunks (about 8 cups). ... hours being sure to toss vegetables every hour.
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