Mixed Vegetable Salad I Recipes

MARINATED VEGETABLE SALAD

Steps:

• For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
• Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

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 FRUIT & VEGETABLE SALAD

Steps:

• Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
• Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
• Discard the skin, save the zest and the orange flesh.
• Discard the lime after zesting and juicing.
• Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
• Transfer to a serving bowl, garnish with additional cinnamon and basil.