SUMMER VEGETABLE SALAD RECIPES RECIPES

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SUMMER VEGETABLE SALAD RECIPE: HOW TO MAKE IT



Summer Vegetable Salad Recipe: How to Make It image

THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4-6 servings.

Number Of Ingredients 11

1/2 cup red wine vinegar
1/3 cup canola oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar, optional
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Steps:

  • In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

Nutrition Facts : Calories 131 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

SUMMER VEGETABLE SALAD RECIPE - FOOD.COM



Summer Vegetable Salad Recipe - Food.com image

There are several versions of "Marinated Vegetable Salad" on Zaar, this is a take and tweaked recipe of my mom's, it is a bit different and a favorite in our family. This is wonderful for potlucks or when you want to make a huge salad. The Dressing is the key to this refreshing summer salad. You can put almost any kind of canned veggies to this, even garbonzo beans .... just dump all into a colander and let them drain. Be sure to make the dressing and give it time to chill. Thanks Mom!

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 12 serving(s)

Number Of Ingredients 13

1 cup sugar (Splenda) or 1 cup sugar substitute (Splenda)
3/4 cup cider vinegar
1/2 cup vegetable oil or 1/2 cup canola oil
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can French style green beans, drained
1 1/2 cups thawed frozen peas
2 (14 ounce) cans white shoepeg corn, drained
1 (2 ounce) jar diced pimentos, drained
1 cup chopped celery
1/2 green bell pepper, diced
1 bunch green onion, chopped
1 small red onion, diced

Steps:

  • Mix 1 cup sugar, vegetable oil, pepper, and salt in a saucepan; bring to a boil. Cool. Toss dressing with remaining ingredients. Add your favorite canned veggies, be colorful and creative -- this makes a beautiful salad!
  • Mix and chill for at least 8 hours.

Nutrition Facts : Calories 238.3, FatContent 9.8, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 219.9, CarbohydrateContent 37.2, FiberContent 4.2, SugarContent 18.9, ProteinContent 3.9

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