2013 – Gluten Free Living

Vegetable Salad is so delicious. This is another great marinated salad recipe. It’s quick and easy to make up, and the flavors of the marinade cause the salad to burst with flavor. This particular recipe uses some fresh and canned veggies. That was helpful for me because I was trying to clear out some canned veggies from my pantry.

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Vegetable Salad uses French-cut green beans, LaSeur English peas, shoepeg corn, pimientos, celery, diced red onion, and diced green or orange bell pepper. The marinade is simple, too. You bring it to a boil and pour it over the veggies. The longer it sits the better. This salad is supposed to be refrigerated about 24 hours before serving.

I worked at Dallas Baptist University in the early 2000s to get my kids through college. One of the gals in our department brought this delicious salad for a staff luncheon. I worked in the College of Adult Education with Anita (the name of the department has since changed, but it was called CAED back in those days). There were a lot of us who cooked frequently and shared our culinary goodies generously with others in the department.

Organizing meals was very common, and several times a week someone would bring in some luscious dessert for all to partake. I sampled one bite of this delicious salad and immediately asked Anita for the recipe. Anita Douris was lovely to work with. She always had an even temperament and was very easy to get along with. I moved up into her position when she advanced to another position.

At the time, her husband Mike worked for Buckner Children’s Home in Dallas and ran the orphanage ministries over seas. Many a time our church helped collect Shoes For Orphan Souls for this Buckner-sponsored ministry. My son, used to hang out with one of her boys at church for quite awhile too. Our lives have all gone in different directions since then, but I still remember several of the tasty dishes Anita made while we worked together.

If you’re looking for a flavorful marinated salad recipe, then consider trying out Vegetable Salad sometime soon. The flavors are awesome. The nice thing about this recipe is you can make it a day in advance, so if you have a busy schedule coming up you can prepare this and get it out of the way. It’s just one less thing on your plate.

This is a great side salad for pasta dishes or meatloaf,  it’s especially good with grilled dishes like Grilled Rosemary Swordfish, but it’s also good as a luncheon salad. Add some homemade bread or rolls and you’re good to go! This recipe is also vegan and gluten free for those on special diets. Additionally, it’s very low in calories–certainly a win-win!

Vegetable Salad is really easy to make. The marinade for this salad is nice and tangy.

Every forkful of Vegetable Salad is so tasty.

This is a great salad to take to work for lunches.

Here’s what I did.

Pour oil into a saucepan on the stove over high heat. Add white wine vinegar or cider vinegar and sugar.

Stir ingredients until smooth.

Keep stirring while the mixture heats and the sugar dissolves. Add pepper to taste. Once mixture comes to a boil, turn off heat, set saucepan to the side, and allow to cool.

Pour a can of drained LaSeur English peas into a serving bowl. Add a can of drained, shoepeg corn. Add a can of drained, French-style green beans. Add a large jar of drained pimientos, diced celery and diced red onion and green or orange bell pepper.

Pour cooled marinade over top of veggies in bowl and mix well.

Refrigerate 24 hours before serving so marinade has a chance to infuse all the veggies with flavor.

To serve: Dish up individual portions and sprinkle with more black pepper, as desired.

Vegetable Salad is both vegan and gluten free.

The flavors of this salad are amazing.

Here’s the recipe.

VEGETABLE SALAD

(Recipe adapted from Anita Douris, when we worked together at Dallas Baptist University)

Vegetable Salad

Teresa Ambra

Vegetable Salad is fantastic. This delicious salad uses both canned and fresh veggies. It's infused with a delicious marinade that makes the veggies pop in flavor. This recipe is made 24 hours in advance, so it's the perfect salad for holidays or company. Healthy, low calorie, gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Salads and Salad Dressings, Side Dish

Cuisine American

Servings 12

Calories 241 kcal

Equipment

• 1 large salad bowl preferably with lid
• 1 medium mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 salad tongs
• 1 sharp knife to cut vegetables
• 1 small sauce pan

Ingredients

  

1x2x3x

SALAD:

• 16 oz. can French-style green beans drained
• 16 oz. can shoe peg-style corn drained
• 16 oz. can LaSeuer small English peas drained
• 4 oz. jar chopped pimientos drained
• 1 cup celery chopped
• 1 cup green bell pepper or yellow or orange bell pepper
• 1 cup diced onion or diced red onion

MARINADE:

• 1 cup white wine vinegar or cider vinegar
• 3/4 cup granulated sugar
• 2/3 cup canola oil or avocado oil
• 1/4 tsp. black pepper or to taste

Instructions

 

SALAD:

• Combine all vegetables in covered bowl.
• Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving.

MARINADE:

• Heat marinade ingredients (except pepper) over low to medium heat in small sauce pan until sugar is dissolved.
• Set aside to cool.
• Add black pepper.

Notes

NOTE: Anita’s note is that the longer this sits and marinates the better it tastes. It is great served with cold cuts, cheese and crackers.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 241kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 93mgPotassium: 313mgFiber: 5gSugar: 19gVitamin A: 902IUVitamin C: 41mgCalcium: 35mgIron: 1mg

Keyword corn, gluten free, green beans, peas, salad, salad dressing, side dish, vegan, vegetable

Tried this recipe?Let us know how it was!

We love the tasty, tangy marinade for this salad, and it’s so easy to make.

Vegetable Salad is also a filling and satisfying salad for Meatless Mondays.

Serve Vegetable Salad with recipes like Parmesan Crusted Chicken or Savory Garlic Marinated Steaks.

You may also enjoy these delicious recipes!

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Marinated Veggie Salad

Antipasto Salad

Vegetable Salad

Teresa Ambra

Vegetable Salad is fantastic. This delicious salad uses both canned and fresh veggies. It’s infused with a delicious marinade that makes the veggies pop in flavor. This recipe is made 24 hours in advance, so it’s the perfect salad for holidays or company. Healthy, low calorie, gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Salads and Salad Dressings, Side Dish

Cuisine American

Servings 12

Calories 241 kcal

Equipment

• 1 large salad bowl preferably with lid
• 1 medium mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 salad tongs
• 1 sharp knife to cut vegetables
• 1 small sauce pan

Ingredients

  

1x2x3x

SALAD:

• 16 oz. can French-style green beans drained
• 16 oz. can shoe peg-style corn drained
• 16 oz. can LaSeuer small English peas drained
• 4 oz. jar chopped pimientos drained
• 1 cup celery chopped
• 1 cup green bell pepper or yellow or orange bell pepper
• 1 cup diced onion or diced red onion

MARINADE:

• 1 cup white wine vinegar or cider vinegar
• 3/4 cup granulated sugar
• 2/3 cup canola oil or avocado oil
• 1/4 tsp. black pepper or to taste

Instructions

 

SALAD:

• Combine all vegetables in covered bowl.
• Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving.

MARINADE:

• Heat marinade ingredients (except pepper) over low to medium heat in small sauce pan until sugar is dissolved.
• Set aside to cool.
• Add black pepper.

Notes

NOTE: Anita’s note is that the longer this sits and marinates the better it tastes. It is great served with cold cuts, cheese and crackers.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 241kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 93mgPotassium: 313mgFiber: 5gSugar: 19gVitamin A: 902IUVitamin C: 41mgCalcium: 35mgIron: 1mg

Keyword corn, gluten free, green beans, peas, salad, salad dressing, side dish, vegan, vegetable

Tried this recipe?Let us know how it was!