Mixed Vegetable Marinade Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings6
VegetarianMain Ingredient
Interest Group


 Cauliflower1 Medium, cut up
 Carrots4 Medium, pared and cut in 2-inch strips
 Canned wax beans1 Pound, drained (1 Can)
 Canned whole green beans1 Pound, drained (1 Can)
 Sliced celery1 Cup (16 tbs)
 Onion1 Medium, sliced
 Italian dressing8 Ounce (1 Bottle, Regular)
 Pitted ripe olives12 Medium

Nutrition Facts

Serving size

Calories 232 Calories from Fat 108

% Daily Value*

Total Fat 12 g19%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 885.9 mg36.9%

Total Carbohydrates 28 g9.3%

Dietary Fiber 8.9 g35.4%

Sugars 12.7 g

Protein 5 g10.7%

Vitamin A 140.1% Vitamin C 124.7%

Calcium 11.6% Iron 6.1%

*Based on a 2000 Calorie diet


Cook cauliflower and carrots in boiling water (with salt added) in a Dutch oven for 5 minutes or until tender-crisp.
Plunge into ice water, drain well.
Combine cooled vegetables, wax beans, green beans, celery, onion, salad dressing, and olives in a bowl.
Toss gently to mix.
Cover, refrigerate overnight.
Vegetables can be stored up to 5 days in refrigerator.