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Marinated Vegetable Patch Salad

Ingredients
  Canned cut green beans 16 Ounce, drained (1 can)
  Canned kidney beans 16 Ounce, drained (1 can)
  Pitted ripe olives 7 Ounce, drained (1 can)
  Sliced mushrooms 6 Ounce, drained (1 jar)
  Sliced pimientos 4 Ounce, drained (1 jar)
  Canned artichoke hearts 14 Ounce, drained and quartered
  Red onion 1 Small, cut into thin slices
  Sliced celery 1 1⁄2 Cup (24 tbs)
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon
  Sugar 1 Teaspoon
  Fines herbes 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hot sauce 1⁄4 Teaspoon
Directions

MAKING
1. In a large bowl mix the first 8 ingredients. Toss very lightly and keep it aside.
2. In a jar mix the rest of the ingredients.
3. Cover the jar very tightly and shake well.
4. Pour the marinade on the vegetables and cover it.
5. Chill overnight and stir in between.

SERVING
6. Serve Marinated Vegetable Patch Salad chilled.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
12

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4.185
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 127 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 0.61 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 425 mg17.7%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4.5 g18.2%

Sugars 4.2 g

Protein 4 g7.4%

Vitamin A 2.9% Vitamin C 16.3%

Calcium 5.1% Iron 4.6%

*Based on a 2000 Calorie diet

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Marinated Vegetable Patch Salad Recipe