Tossed Vegetable Marinade

Southern.Crockpot's picture

Dec. 23, 2011


Fresh green beans 1/2 Pound
Water 1 Cup (16 tbs)
Broccoli bunch 1 Pound
Cauliflower head 1 Medium , head, broken into flowerets
Carrots 1/2 Pound , cut into 3
Canned artichoke hearts 14 Ounce , drained and halved
Sliced fresh mushrooms 1/4 Pound
Cherry tomatoes 10
Vegetable oil 1 Cup (16 tbs)
Dry white wine 1 Cup (16 tbs)
Lemon juice 1/2 Cup (8 tbs)
Garlic 2 Clove (10 gm) , crushed
Salt 2 Teaspoon
Ground oregano 1/2 Teaspoon
Honey 2 Teaspoon



1) Wash and trim the ends of beans. Remove strings. Cut them in 3 inch pieces.


2) Take a saucepan and boil 1 cup water in it. Add beans and bring mixture to a boil. Reduce heat and simmer, uncovered, for about 5 minutes. Drain and cool.

3) Trim off all large leaves from broccoli. Also, remove the tough ends from stalks.

4) Clean broccoli thoroughly. Cut off florets (reserving stems for later) and place in a large size mixing bowl.

5) Add cauliflower, beans, artichoke hearts, carrots, cherry tomatoes and mushrooms. Set aside.

6) Combine all the remaining ingredients and mix well. Pour mixture over vegetables and toss gently.

7) Cover and chill the salad for at least 8 hours or overnight.


8) Toss again and serve immediately.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 249Calories from Fat 165

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 408 mg17%

Total Carbohydrates 16 g5.3%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet