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.
GRILLED MIXED-VEGETABLE SALAD
Base this salad on your favorite produce available at a local market for ultimate freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Heat a grill or grill pan. Wash greens, and let excess water drain off. Place in a plastic bag lined with paper towels until ready to use.
- Cut vegetables into sizes that are manageable for the grill. For example, slice yellow squash and eggplant in half lengthwise, leaving small zucchini whole; cut bell peppers into quarters, and discard ribs and seeds; cut corn cobs in half crosswise; slice radicchio into wedges; and leave bunches of cherry tomatoes attached to the vine. Brush vegetables with olive oil, and grill until cooked through, turning as needed.
- While vegetables are cooking, transfer greens to a large serving dish. Vegetables will cook at different times, so as they are done, remove them from the grill and cut into smaller pieces. Add them to the bowl of greens, tossing well. The heat of the grilled vegetables will wilt the greens slightly. Season with salt and pepper, and serve.
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
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.
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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