Marinated Veggie Salad

This Marinated Veggie Salad is not only beautiful, but it’s a delicious way of eating your veggies. It’s packed with vibrant flavors and nutritious ingredients, making it a great way to get your daily dose of vitamins and minerals.

The recipe for Marinated Veggie (Lots of Veggies) Salad is one of many in The Southern Living Party Cookbook: A Modern Guide to Gathering, all of which are perfect for entertaining.

How To Make Marinated Veggie Salad

To make it, start by filling a medium bowl with ice and water. Bring a pot of salted water to a boil over high. Add the green beans, and cook until crisp-tender and bright green, about 4 minutes.

Plunge into the ice water using a slotted spoon or tongs. Let stand until thoroughly chilled, about 5 minutes. Remove the green beans, and pat dry with a paper towel. Cut into 1-inch pieces, and place in a large bowl.

Next, add the chickpeas, tomatoes, celery, and red onion to the bowl with the green beans. Set aside while you prepare the tasty vinaigrette.

For the vinaigrette, whisk together the vinegar, honey, mustard, salt, and pepper in a small bowl. Slowly drizzle in the oil, whisking constantly, until emulsified.

Drizzle the vinaigrette over the vegetables, and toss to coat.

Cover and chill until the onions are tender and the vegetables are flavorful, at least 8 hours and up to 24 hours, tossing occasionally. Toss with the basil and thyme just before serving. Serve the salad chilled or at room temperature.

Marinated Veggie (Lots of Veggies) Salad

Feel free to use your favorite combination of vegetables in this recipe, but remember to include lots of color. My favorite combination is blanched asparagus, multicolored peppers, cucumbers, green beans, and cherry tomatoes. The vegetables can be blanched and chopped a day ahead. Add the marinade about two to four hours before serving so the veggies can fully absorb the wonderful dressing.

4 from 3 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 11 minutes minutes

Cook Time: 4 minutes minutes

Additional Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 8 servings

Calories: 169kcal

Author: Lynda – Southern Kissed

Ingredients

• 8 ounces fresh green beans
• 15 ounces chickpeas (garbanzo beans) drained and rinsed
• 1 cup halved cherry tomatoes from 1 pint
• ¾ cup thinly diagonally sliced celery from 2 stalks
• ¾ cup thinly sliced red onion from 1 small onion
• 3 tablespoons sherry vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 6 tablespoons olive oil
• ¼ cup chopped fresh basil
• 1 teaspoon chopped fresh thyme

Instructions

• Fill a medium bowl with ice and water. Bring a pot of salted water to a boil over high. Add the green beans, and cook until crisp-tender and bright green, about 4 minutes. Plunge into the ice water using a slotted spoon or tongs. Let stand until thoroughly chilled, about 5 minutes. Remove the green beans, and pat dry with a paper towel. Cut into 1-inch pieces, and place in a large bowl.
• Add the chickpeas, tomatoes, celery, and red onion to the bowl with the green beans. Set aside while you prepare the vinaigrette.
• Whisk together the vinegar, honey, mustard, salt, and pepper in a small bowl. Slowly drizzle in the oil, whisking constantly, until emulsified. Drizzle the vinaigrette over the vegetables, and toss to coat. Cover and chill until the onions are tender and the vegetables are flavorful, at least 8 hours and up to 24 hours, tossing occasionally. Toss with the basil and thyme just before serving. Serve the salad chilled or at room temperature.

Notes

Excerpted from The Southern Living Party Cookbook by Elizabeth Heiskell. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Nutrition

Serving: 1 | Calories: 169kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 380mg | Fiber: 4g | Sugar: 6g

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There are Certain Rules Every Party Planning Connoisseur Should Know

• Your guests are your friends, not your enemies. They’re just grateful to be included.
• The more relaxed you are, the more fun your guests will have. The people make the party.
• Not the food, flowers, or quality of your bathroom guest towels.

Yet, even the best of the best can get overwhelmed hosting the perfect party, forgetting their own sage advice, including Elizabeth Heiskell, Oxford, Mississippi’s go-to caterer for every celebratory scenario life serves up.

In The Southern Living Party Cookbook: A Modern Guide to Gathering(Oxmoor House, October 23, 2018, $35), Heiskell, a best-selling author and a TODAY show food contributor, puts her one-of-a-kind touch on updating the top-selling Southern Living cookbook of all time, 1972’s Southern Living Party Cookbook.

Divided by occasion, this modern-day reinterpretation of the Southern Living classic offers a fresh lineup of party ideas, including Bridal Tea, Garden Club Luncheon, Summer Nights, Cocktails and Canapés, Tailgate, Picnic on the Lawn, Fall Dinner, and 24 more gatherings you’ll want to host.

With delicious dishes from the original book, popular picks from the current pages of Southern Living magazine, and sure-to-become classics from Elizabeth’s own treasured recipe box, The Southern Living Party Cookbook has menus for any occasion, whether it took weeks to plan or came together at the last minute. You’ll enjoy appetizers, mains, drinks, and desserts, such as:

• Petite Cinnamon Rolls (page 35)
• Chocolate Mousse in Pastry Tart Shells (page 70)
• Frozen Watermelon Mojito (page 96)
• Wonder Wings with Cider Vinegar-Brown + Butter-Honey Drizzle (page 100)
• Pimiento Cheese Rolls (page 109)
• Seven-Layer Cookies (page 156)
• Roast Leg of Lamb (page 183)
• Cranberry-Strawberry Salad (page 196)
• Chewy Brownie Ice Cream
• Sandwiches (page 225)
• Cucumber-Lime Summer Beer (page 260)
• Grilled Romaine with Charred + Lemon-Feta Vinaigrette (page 264)
• Old-Fashioned Roasted Turkey (page 314)
• Beef Fondue (page 328)
• Bananas Foster (page 359)
• And much more!

“Like its bestselling predecessor, this modern-day sequel is a gracious guide full of entertaining tips, party inspiration, and mouthwatering recipes to help you—and a whole new generation— entertain like a pro,” Heiskell says. “I know I’ll turn to this book every time I’m feeling stuck or stressed out when party planning!”

The Author

Elizabeth Heiskell was born and raised in the Mississippi Delta, where she grew a passion for combining her love of food and the history of the rich agricultural area she was raised in.

Under the brand name the Debutante Farmer, she sells homegrown gourmet pickles, jellies, jams, salsas, and her popular Bloody Mary mix. She started her food journey with courses at the Culinary Institute of America in Hyde Park, New York. As Lead Culinary Instructor at the Viking Cooking School in Greenwood, world headquarters of the Viking Range Corporation, she has represented Viking on exclusive SilverSea cruises in Europe and the Pacific.

In 2011 Elizabeth moved from the flatland to the hills of Oxford, Mississippi. There, she and her husband, Luke, run Woodson Ridge Farm with a little help from their three girls. Elizabeth is a TODAY show food contributor, and she’s also appeared on Food Network’s The Kitchen, Hallmark Channel’s Home & Family, Pickler & Ben, FOX & Friends, and Chopped. Find her on Instagram (@elizabethheiskellofficial).

Southern Living

SOUTHERN LIVING, celebrates the essence of life in the South, covering the best in Southern food, homes, gardens, and travel. Reaching more than 23 million people each month, Southern Living connects consumers to the region’s rich culture through a variety of print, digital, mobile, and event platforms. Headquartered in Birmingham, AL, the rapidly expanding Southern Living brand is produced by Meredith Corporation.

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