Mixed Vegetable Salad Ii Recipes

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MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

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

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

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.

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

Make and share this Mixed Vegetable Salad recipe from Food.com.

Provided by grandme26

Categories     Vegetable

Time 40m

Yield 12-18 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, thinly sliced
1 bag frozen mixed vegetables
1 can kidney bean, drained
1 can garbanzo beans, drained
1/2 cup cider vinegar
1/4 cup Splenda sugar substitute
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Sodium 214.8, Carbohydrate 17.5, Fiber 4.1, Sugar 1.1, Protein 4.3

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

MIXED VEGETABLE SALAD II



Mixed Vegetable Salad II image

This is a fine vegetable salad to serve either at a luncheon or at home.

Provided by Patricia J

Categories     Vegetable Salads

Time 6h35m

Yield 8

Number Of Ingredients 9

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
½ cup white wine vinegar
¾ cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 31.9 g, Fat 0.4 g, Fiber 3.8 g, Protein 3.7 g, Sodium 162.8 mg, Sugar 19.9 g

MIXED VEGETABLE SALAD II



Mixed Vegetable Salad II image

This is a fine vegetable salad to serve either at a luncheon or at home.

Provided by Patricia J

Categories     Vegetable Salads

Time 6h35m

Yield 8

Number Of Ingredients 9

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
½ cup white wine vinegar
¾ cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 31.9 g, Fat 0.4 g, Fiber 3.8 g, Protein 3.7 g, Sodium 162.8 mg, Sugar 19.9 g

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