Canned Vegetable Salad Food

CANNED SALAD

Canned Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
One 14-ounce jar artichoke hearts, drained, rinsed and quartered
One 14-ounce can hearts of palm, drained and cut into about 1/2-inch slices
4 ounces crumbled feta
3 to 4 celery stalks, peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
1 cup grape tomatoes, cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 1 or 2 lemons, halved
Kosher salt
1/4 cup pine nuts, toasted

Steps:

Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.

MARINATED SALAD

Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

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.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

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