Mixed Vegetable Salad I Recipes

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.

Steps:

• Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
• Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
• When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
• To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

Steps:

• Thinly slice vegetables crosswise using a mandoline. Place in a large bowl and toss with vinaigrette. Serve at room temperature.

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.

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.