Mixed Vegetables Salad Recipes

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

Mixed Vegetable Salad image

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.

Ingredients

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

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

Marinated Vegetable Salad image

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.

Ingredients

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

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

Mixed Vegetable Salad image

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

Ingredients

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, thinly sliced
1 bag frozen mixed vegetables
1 can kidney bean, drained
1 can garbanzo beans, drained
1/2 cup cider vinegar
1/4 cup Splenda sugar substitute
1 tablespoon cornstarch