Marinated Calico Salad Recipes

QUICK CALICO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

CALICO SALAD

Steps:

• Drain canned vegetables.
• Combine vegetables, peppers and red onion.
• Add sauce and marinate overnight for best taste. Stir often.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

CALICO SALAD

Steps:

• Wash and drain all three cans of beans.
• Dump the beans into a large mixing bowl.
• Add the chopped pepper and onion to the bowl.
• In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
• Pour over salad.
• Chill in refrigerator for a couple of hours.
• Enjoy!

MARINATED CALICO SALAD

Steps:

• 1. Place all vegetables in a large glass container with a lid.
• 2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
• 3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
• 4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

THREE-BEAN SALAD FOR 3

Steps:

• In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.