Veggie Potluck Salad Recipes

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VEGGIE POTLUCK SALAD



Veggie Potluck Salad image

This fresh, sweet-tart salad is a delicious memory of great family reunion eating! -Beth Brunson, Ellensburg, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 8

6 cups fresh cauliflowerets
6 cups fresh broccoli florets
1 medium cucumber, quartered and sliced
3 green onions, sliced
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup canola oil
1/3 cup cucumber ranch salad dressing

Steps:

  • In a large bowl, combine the cauliflower, broccoli, cucumber and onions. , In a small bowl, combine sugar and vinegar; gradually whisk in oil and salad dressing. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 117 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

OVERNIGHT VEGETABLE SALAD



Overnight Vegetable Salad image

My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 11

1 can (16 ounces) tiny green peas, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.

Nutrition Facts :

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