Canned Vegetable Salad Recipes
CANNED SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SWEET-SOUR VEGETABLE SALAD
Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 219 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.
MARINATED CANNED VEGETABLE SALAD
Make and share this Marinated Canned Vegetable Salad recipe from Food.com.
Provided by Caryn Gale
Categories Beans
Time 10m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Open all cans and drain vegetables and beans well.
- Mix in a large bowl.
- Add in chopped vegetables.
- Pour over dressing.
Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1, Sodium 91.5, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.8
CANNED VEGETABLE SALAD
Make and share this Canned Vegetable Salad recipe from Food.com.
Provided by Charlotte J
Categories Corn
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water chestnuts, corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly.
- Cover and refrigerate 1 hour.
- Combine vinegar, oil, water, and sugar; mix well.
- Pour over vegetable mixture, cover and refrigerate at least 24 hours.
- Drain and serve in a lettuce-lined bowl.
Nutrition Facts : Calories 425.2, Fat 19.1, SaturatedFat 2.5, Sodium 35.3, Carbohydrate 65.5, Fiber 5.2, Sugar 42.6, Protein 3.8
MARINATED SALAD
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
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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