Crunchy fresh vegetables marinated in a sweet dressing, perfect pot luck or picnic side dish!
When I was a little girl and we had people over for a picnic or a big get together, I could almost always bet that my mom would make one or both of these favorites of mine. Her Macaroni Salad or these Marinated Vegetables.
Over the Labor Day weekend we grilled a prime rib and had my in laws and my mom and her husband over for dinner. I asked my mom to bring a salad, and was delighted when she said she was bringing these! I have this recipe n my cookbook, but I forgot about them until she mentioned them to me. They were such a treat. Especially with those fresh orange heirloom tomatoes she had! YUM!
- The Veggies:
- 1/2 of a large head of cauliflower
- 5 carrots, sliced (about 2 cups)
- 5 Stalks of celery, sliced (about 2 cups)
- 1 small onion, chopped
- 1 sweet bell pepper, sliced
- cherry or grape tomatoes, to taste (about 2-3 cups)
- Black olives, whole or sliced, your choice, optional
For the dressing:
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup ketchup
- 1/4 cup white vinegar
Chop veggies into bite sizes pieces. Whisk dressing together, pour over veggies, cover and refrigerate overnight, or for a full day even. Serve chilled.
Switch up the veggies if you want, use what's on hand or what's in season. This makes a big bowl!
Amount Per Serving: Calories: 300 Total Fat: 19g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 168mg Carbohydrates: 32g Fiber: 5g Sugar: 25g Protein: 4g