EASY VEGETABLE SALAD RECIPE RECIPES

Name: Mixed Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 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

MIXED VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Mixed Vegetable Salad Recipe: How to Make It image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 34g carbohydrate (21g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

MIDDLE EASTERN VEGETABLE SALAD RECIPE | INA GARTEN | FOOD ...

Middle Eastern Vegetable Salad Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

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