Recipe Detail

Marinated Garden Salad

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Number of Servings:


  1. 1 1/2 pounds - new potatoes
  2. 1 pounds - green beans stem ends removed
  3. 6 - medium carrots (about 3 cups) cut into julienne strips
  4. 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.


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