Karen’s Killer Fixin’s: MARINATED VEGETABLE SALAD #Recipe from Karen’s Kitchen

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is MARINATED VEGETABLE SALAD!

When I went searching through my recipes to find something to share, I came across one that I hadn’t thought of in ages. I must make it this weekend. 🙂 It’s good for you, delicious, and can be made ahead of time. In fact, the marinating is crucial. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 514 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.


One cup of each…………..chopped bite size:

celery, broccoli, tomatoes, cauliflower, ripe olives, water chestnuts, green pepper, mushrooms 

Mix together:  

1 8-oz. Italian Zesty salad dressing
1 pkg. dry Italian Dressing
¼ cup vinegar
1/3 cup water from water chestnuts 

Pour over vegetables and marinate overnight. 

8 thoughts on “Karen’s Killer Fixin’s: MARINATED VEGETABLE SALAD #Recipe from Karen’s Kitchen”

  1. My mother used to marinade Brussels sprouts (and then wrap them in thinly sliced ham), but she just used Italian dressing. I like how your recipe adds flavor to the bottled dressing!

    1. I think it’s why I like this version. It has a zippier flavor. The ham wrapped Brussel sprouts sound yummy, too. Bet you could throw those in here, too, and have a complete meal. Hmmmm, making notes! LOL

    1. I’m not a huge olive fan either, Kathleen. Husband loves them though. I can handle small amounts of black olives. If I’m not in the mood for them, I’ll leave them out and toss some into HIS salad when I serve it. 🙂

  2. Sounds good especially because people can adjust to their own likes – vege wise Thanks for sharing your recipes with us

  3. Thank you for sharing your recipe, I only like black olives, I don’t care for green olives, so if it’s black olives, it’s even better. Have a Great weekend and stay safe.

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