Best 5 Mixed Vegetable Salad Ii Recipes
Seeking a healthier lifestyle? A mixed vegetable salad is a vibrant and delectable dish that offers a symphony of flavors and an abundance of essential nutrients. Each bite is a delightful exploration of textures, colors, and tastes, providing a feast for both your palate and your well-being. Let's dive into a culinary adventure as we discover the secrets of crafting the perfect mixed vegetable salad, a dish that will tantalize your taste buds and nourish your body.
Check out the recipes below so you can choose the best recipe for yourself!
MIXED VEGETABLE SALAD
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
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
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 2 main course servings
Number Of Ingredients 13
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
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
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
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
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
Tips:
- Choose fresh, crisp vegetables: The quality of your vegetables will make a big difference in the taste of your salad. Look for vegetables that are brightly colored and free of blemishes.
- Cut your vegetables into uniform pieces: This will help them cook evenly and make your salad look more appealing.
- Don't overcook your vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender-crisp.
- Use a variety of vegetables: The more variety of vegetables you use, the more flavorful and nutritious your salad will be. Try to include a mix of colors, textures, and flavors.
- Don't be afraid to experiment: There are endless possibilities when it comes to making a mixed vegetable salad. Try different combinations of vegetables, dressings, and toppings until you find a salad that you love.
Conclusion:
Mixed vegetable salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's a great way to get your daily dose of vegetables and it's also a good source of fiber, vitamins, and minerals. With so many different variations to choose from, there's sure to be a mixed vegetable salad recipe that everyone will enjoy.
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