Mixed Vegetable Salad I Recipes

MIXED VEGETABLE SALAD

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.

MIXED VEGETABLE SALAD I

Steps:

• Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram.
• Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.

MIXED VEGETABLE SALAD

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.

PIQUANT MIXED VEGETABLE SALAD

Steps:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled somewhat, toss with salad, mixing well.
• Chill well before serving.

MIXED VEGETABLE SALAD II

Steps:

• In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
• In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
• Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.