Marinated Vegetable Salad - Kraft Recipes Top
Comida Kraft
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Marinated Vegetable Salad

Prep Time
Total Time

10 servings, about 1/2 cup each

Sure, you can buy a marinated veggie salad at the deli. But it won't be as tasty as this one, and you won't get credit for making it!

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What You Need

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Make It

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  • Combine vegetables and pimientos in large bowl. Whisk remaining ingredients until blended. Add to vegetable mixture; mix lightly.
  • Refrigerate overnight to marinate, stirring occasionally.
  • Drain salad before serving, discarding the marinade.

Special Equipment Needed

Serving Suggestion

Serve on a bed of lettuce.


Substitute 1/2 lb. cut fresh green beans for the frozen green beans. To cook the beans, trim and discard the stems and ends from the beans. Wash just before cooking. Use a large enough pan or microwaveable dish to avoid overcrowding the beans. Cook the beans just until crisp-tender. Overcooking robs them of their bright green color and fresh flavor.


  • 10 servings, about 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Serve this low-sodium side to add a tangy note to your favorite lean meat. As a bonus, the cauliflower adds an excellent source of vitamin C.

Nutritional Information

Serving Size 10 servings, about 1/2 cup each
Calories 70
Total fat 5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 20mg
Carbohydrate 5g
Dietary fiber 2g
Sugars 3g
Protein 1g
% Daily Value
Vitamin A 6 %DV
Vitamin C 40 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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