Sweet Vegetable Salad Recipes

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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



Sweet-Sour Vegetable Salad image

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.

2 cups sugar
1-1/2 cups cider vinegar
1 cup canola oil
2 teaspoons salt
2 teaspoons white pepper
2 cans (15-1/4 ounces each) small peas, drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
2 cups thinly sliced celery
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 jar (7 ounces) diced pimientos, drained

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.

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

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



Sweet Vegetable Salad image

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

50 g peas, boiled
50 g carrots, boiled and cut into small pieces
50 g boiled beans, cut into 1/2 cm pieces
100 g boiled corn kernels
5 tablespoons yoghurt
1 tablespoon mayonnaise
1 tablespoon sugar
cucumber, lettuce,beetroot and carrot

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