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Results 41 - 50 of 242 for vegetable marinades
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.
Combine first 7 ingredients. Add chopped vegetables and mix well; cover and chill in refrigerator overnight.
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.
Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.
Heat vinegar, sugar, salt and oil until sugar melts. Remove. Add dry mustard and salt. Let cool. Toss. 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.
Combine vegetables into large mixing bowl. Combine remaining ... well and pour over vegetables, tossing gently. Cover and chill at least 3 hours.
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