Time 15m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss.
Time 15m Yield 10-12 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.
Time 15m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.
Time P1DT35m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours. Serve with a slotted spoon to drain the excess oil.
Time 2h20m Yield 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Have a large ice bath ready. Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels. Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.
Time 23h35m Yield 8 Number Of Ingredients 12 Steps:
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Yield Serves 6 to 8 Number Of Ingredients 14 Steps:
Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.
Time 20m Yield 12 cups, 12 serving(s) Number Of Ingredients 13 Steps:
Combine veggies and beans in large, sealable, container. Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well. Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.
Yield 4 Number Of Ingredients 10 Steps:
Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix. Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.
Yield Serves 6 Number Of Ingredients 10 Steps:
In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.
