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.
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.
SWEET VEGETABLE SALAD
This healthy Sri Lankan recipe is from the City Times newspaper. Its colourful, tasty and my favourite salad of late that I really am enjoying this summer. I do substitute the mayonnaise with low-fat yoghurt for a healthier option. This can make a healthy breakfast as well on the days your home- free from office/school:)Also, I sometimes do snack on this instead of going for the Cadbury's Chocolate Bar.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h20m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the yoghurt, mayonnaise, sauce and sugar well.
- Add corn kernels.
- Mix.
- Add the remaining ingredients.
- Mix again.
- Refrigerate till it is cool.
- Garnish.
- Serve.
Nutrition Facts : Calories 308.1, Fat 8.4, SaturatedFat 2.5, Cholesterol 13.6, Sodium 187.7, Carbohydrate 54.4, Fiber 6.9, Sugar 22.9, Protein 9
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SWEET KALE VEGETABLE SALAD - BAREFEET IN THE KITCHEN
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4.8/5 (6)Category Side DishCuisine AmericanCalories 125 per serving
- Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
- In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
- Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!
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