Make Ahead Veggie Salad Recipes
MAKE AHEAD VEGETABLE SALAD
From El Campo, Texas, Kathy Berndt shares this tangy salad that's chock-full of garden-fresh goodies. "Storing it in the fridge overnight helps blend the flavors," she explains.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
MAKE-AHEAD VEGGIE SALAD
Assemble this colorful mix of vegetables and let it soak up the sweet-and-sour dressing overnight. The next day, you'll be ready to go with a refreshing, delicious salad that tastes extraordinary! -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 30 servings (1/2 cup each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Place remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER VEGGIE SALAD
This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.
Provided by Lisa Striffler
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g
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