MIXED VEGETABLE SALAD I
This salad is a mixture of fresh veggies in an Italian-style oil and vinegar marinade.
Provided by Judy MacLeod
Categories Salad Vegetable Salad Recipes
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram.
- Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.
Nutrition Facts : Calories 157 calories, Carbohydrate 7.9 g, Fat 13.8 g, Fiber 2.3 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 149.9 mg, Sugar 4 g
MIXED VEGETABLE SALAD
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.
MIXED VEGETABLE SALAD II
This is a fine vegetable salad to serve either at a luncheon or at home.
Provided by Patricia J
Categories Salad Vegetable Salad Recipes
Time 6h35m
Yield 8
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
- In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
- Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 31.9 g, Fat 0.4 g, Fiber 3.8 g, Protein 3.7 g, Sodium 162.8 mg, Sugar 19.9 g
MIXED VEGETABLE SALAD RECIPE - (3.5/5)
Provided by Marlenew
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate. Yield: 8 servings.
MIXED VEGETABLE SALAD
You can serve this healthy salad as an appetizer, side dish, or as simple snack.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 4
Steps:
- Thinly slice vegetables crosswise using a mandoline. Place in a large bowl and toss with vinaigrette. Serve at room temperature.
CHOI SUM AND MIXED VEGETABLE SALAD WITH PINEAPPLE DRESSING
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.
- To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.
MIXED VEGETABLE SALAD
Make and share this Mixed Vegetable Salad recipe from Food.com.
Provided by grandme26
Categories Vegetable
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Cook vegetables as directed on package.
- Drain and cool.
- Drain and rinse beans.
- Mix first 6 ingredents together.
- In a small sauce pan combine vinegar, Splenda and corn starch.
- Cook until slightly thickened.
- Adjust vinegar and Splenda to your tastes.
- Should have a sweet/sour taste.
- Add dressing to vegetables.
- Serve cold.
Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Sodium 214.8, Carbohydrate 17.5, Fiber 4.1, Sugar 1.1, Protein 4.3
PIQUANT MIXED VEGETABLE SALAD
Make and share this Piquant Mixed Vegetable Salad recipe from Food.com.
Provided by PalatablePastime
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
- Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
- Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
- When dressing has cooled somewhat, toss with salad, mixing well.
- Chill well before serving.
Nutrition Facts : Calories 158.9, Fat 0.5, SaturatedFat 0.1, Sodium 386.2, Carbohydrate 34.5, Fiber 4.8, Sugar 21.8, Protein 4.4
HEALTHY MIXED SPROUTS VEGETABLE SALAD
If you are health conscious or a salad lover, then this is the right recipe for you. You can make this with ease as it just involves minimum steps to prepare and it is an ideal breakfast option for you all.
Provided by Reshu Drolia
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Put mixed beans sprouts, finely chopped (carrot, onion, cucumber, tomato) in a bowl.
- Now add all the spices: salt to taste, black pepper powder, lemon juice, freshly chopped coriander leaves and mix it until well combined.
- Healthily mixed sprouts vegetable salad is ready to serve.
Nutrition Facts : ServingSize 1 person, Calories 16 kcal, Carbohydrate 3 g, Sodium 9 mg, Sugar 1 g
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