CHILLED VEGETABLE SALAD RECIPES

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CHILLED VEGETABLE SALAD RECIPE | MYRECIPES



Chilled Vegetable Salad Recipe | MyRecipes image

Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad. Serve in ramekins for an innovative touch.

Provided by Sidney Ann Allen, Shreveport, Louisiana

Yield 8 cups

Number Of Ingredients 12

1 cup sugar
¾ cup cider vinegar
½ cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
  • Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
  • NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

CHILLED VEGETABLE SALAD RECIPE | ALLRECIPES



Chilled Vegetable Salad Recipe | Allrecipes image

This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque.

Provided by LREYNAL

Categories     Salad    Vegetable Salad Recipes    Zucchini Salad Recipes

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

2 tomatoes, cut into chunks
1 large zucchini, cut into chunks
1 large yellow squash, cut into chunks
½ green bell pepper, diced
½ sweet red onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons water

Steps:

  • Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 113.4 calories, CarbohydrateContent 7.5 g, FatContent 9.3 g, FiberContent 2.3 g, ProteinContent 1.7 g, SaturatedFatContent 1.3 g, SodiumContent 203.3 mg, SugarContent 2.7 g

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