Marinated Garden SaladTell a Friend
Rate this recipe:
Rating : 0
New potatoes, green beans and carrots marinated in Italian salad dressing overnight before serving.
Prep Time: 35 min(s)
Cook Time: 15 min(s)
Recipe Type: Public
Posted By: MarySue
Posted On: May 06, 2020
Number of Servings:
- 1 1/2 pounds - new potatoes
- 1 pounds - green beans stem ends removed
- 6 - medium carrots (about 3 cups) cut into julienne strips
- 3/4 cups - Italian OR spices and herbs salad dressing
Quarter large potatoes; halve smaller ones. Cut beans in half (you should have about 2 cups).
In a 4-1/2 quart Dutch oven cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender. Drain in large strainer.
Transfer vegetable mixture to the Season-Serve Container (Tupperware). Pour dressing over vegetables; let stand for 10 minutes to cool.
Apply the Seal to the container; invert container several times to coat the vegetables. Chill in the refrigerator for several hours or overnight, inverting container several times to coat the vegetable mixture.
Just before serving, tuck lettuce leaves along sides of Container, if desired. Season to taste with pepper.